Butternut Squash Soup
A seasonal favorite that uses the flavors of fall, including butternut squash, warming spices and maple syrup. Recipe from Vermont sugar maker Andy Aldrich of Aldrich Maple Farm.
What You’ll Need
Instructions
- Peel and chop butternut squash. Bring a large pot of water to a boil, add the salt and the butternut squash. Simmer covered for 40 minutes, or until tender. Drain squash, but reserve 2 cups of the cooking liquid. Set the reserve liquid and cooked squash aside. In that same pot (now empty), melt 1/4 cup of the butter and then add celery, onion, pepper, and white wine. Saute for about 5 minutes. Add tarragon, cinnamon, cloves, stock and 1 cup of reserved liquid and bring to a boil. In a small saucepan, melt the remaining 1/4 cup of butter and whisk in flour; add this to the pot. Add squash and remaining 1 cup of reserved liquid. Using an immersion blender, puree the mixture in the pot. Cook on low heat for about 5 minutes, stirring often. Add the maple syrup and sherry and continue to cook and stir until hot. Serve with any garnishes you like and enjoy!
