Butternut Squash Soup

Submitted By Stevan Sundberg, Executive Chef, Skytop Lodge, Skytop, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2006
 

Serve this smooth, creamy soup in 6-ounce portions topped with spicy popcorn shrimp for crunch.

Amt & Ingredient
2 butternut squash, roasted and seeded
2 small onions, diced large
4 stalks celery, diced
2 carrots, peeled and diced
4 oz. clarified butter
2 oz. vegetable oil
4 oz. all-purpose flour
2 qts. chicken stock
1 vanilla bean
2 tbsps. maple syrup
6 oz. Amaretto
2 tbsps. brown sugar
2 cups heavy cream
2 tbsps. nutmeg
1 tbsp. allspice
1 tbsp. cumin
2 tbsps. cayenne pepper

Procedure:
• In a thick gage pot, sauté onions, celery and carrots in butter and oil until vegetables are translucent.
• Add the flour and cook for five to ten minutes; stir to prevent sticking.
• Add chicken stock and squash; simmer on low heat for 50 minutes.
• Puree the mixture.
• Add the Amaretto, brown sugar, maple syrup and vanilla bean.
• Add cream a little at a time.

Yield: 2 quarts