Butternut Squash Soup with Maple Cream...carrot, potatoes, and squash 5 minutes, or until lightly...

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Butternut Squash Soup with Maple Cream 2 tbsp butter 1 small onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 1 medium potato, cubed 1 medium butternut squash, peeled, seeded and cubed 1/4 cup flour 32 fl oz chicken stock 2-1/2 cups heavy cream 1 cup maple syrup 1 tsp nutmeg Salt and freshly ground black pepper to taste SERVES: 6-8 OZ EACH PREP TIME: 20-30 MINUTES COOK TIME: 1 HOUR Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Add flour and stir on low heat for 1-2 minutes. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Add 1 ½ cup heavy cream, ½ cup maple syrup, nutmeg, salt and pepper. Cover and keep warm on low heat while making the maple cream. MAPLE CREAM: Place 1 cup heavy cream in a medium bowl and whip until soft peaks form. Stir in ½ cup maple syrup. Use immediately or refrigerate until soup is ready. MAKE-AHEAD TIP: Maple cream can be made 1-2 hours in advance, refrigerate until ready to use. TO SERVE: Place warm soup in a bowl and finish with 2 tablespoons of maple cream. BEVERLY’S AT THE COEUR D’ALENE RESORT

Transcript of Butternut Squash Soup with Maple Cream...carrot, potatoes, and squash 5 minutes, or until lightly...

Page 1: Butternut Squash Soup with Maple Cream...carrot, potatoes, and squash 5 minutes, or until lightly browned. Add flour and stir on low heat for 1-2 minutes. Pour in enough of the chicken

Butternut Squash Soup with Maple Cream2 tbsp butter1 small onion, chopped1 stalk celery, chopped1 medium carrot, chopped1 medium potato, cubed1 medium butternut squash, peeled, seeded and cubed1/4 cup flour32 fl oz chicken stock2-1/2 cups heavy cream1 cup maple syrup1 tsp nutmegSalt and freshly ground black pepper to taste

SERVES: 6-8 OZ EACHPREP TIME: 20-30 MINUTESCOOK TIME: 1 HOUR

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Add flour and stir on low heat for 1-2 minutes. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Add 1 ½ cup heavy cream, ½ cup maple syrup, nutmeg, salt and pepper. Cover and keep warm on low heat while making the maple cream.MAPLE CREAM: Place 1 cup heavy cream in a medium bowl and whip until soft peaks form. Stir in ½ cup maple syrup. Use immediately or refrigerate until soup is ready.

MAKE-AHEAD TIP: Maple cream can be made 1-2 hours in advance, refrigerate until ready to use.

TO SERVE: Place warm soup in a bowl and finish with 2 tablespoons of maple cream.

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