 |
THE WEATHERVANE STORY
CHEF PATRICK COWDEN BIO
MENUS
RECIPES
|
|
Cider Butternut Squash Soup
1 cup Onions, diced
1/2 cup Celery, diced
1/2 cup Carrot diced
2 tsp Cinnamon
1 tsp Cardamom, ground
1 dash Nutmeg
4 cup White Wine
1 large Butternut Squash, peeled and diced
2 qts Apple Cider
1 qt Heavy Cream
1. In large pot place onions, carrots, celery, spices, and white wine.
2. Bring to simmer and reduce wine by ¾.
3. Add squash and cider.
4. Simmer until squash is very soft.
5. Add cream and puree until smooth.
6. Adjust seasoning with salt and pepper.
NOTES:
Step 5 is best done with an immersion blender. You may CAREFULLY puree small amounts at a time in a regular blender. If so… only fill blender one third full and puree only that much at a time. It takes longer but will be smoother and prevent overfilling the blender.
Try substituting acorn squash
Try adding diced, cooked bacon to step one
|
|
