Butternut Squash Soup Recipe Butternut Squash Soup from Richmond Hill Inn Ingredients ¼ cup fresh thyme 1 quart leeks - cleaned and sliced 2 quart yellow - onion and sliced 1 quart green apple - peeled and diced ½ quart carrots - peeled and sliced 4 quart Butternut - peeled and diced 1/2 cup honey 1 cup apple cider vinegar 1 cup apple juice ¼ cup ginger - peeled and minced Salt to taste 3 quart water Preparation Sweat vegetables and caramelize slightly. Sweating is the process of simmering over low heat in butter, covered, without browning. Add remaining ingredients and simmer until tender. Puree until smooth and adjust consistency and or seasoning. This recipe makes approximately 1 ¼ gallons soup.