Butternut Squash Soup

Recipe from Vermont sugar maker Andy Aldrich of Aldrich Maple Farm. 

Serves 12-16

2 lbs butternut squash
1 Tbsp salt
1/2 cup celery, diced
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1/2 cup butter, divided
1/4 cup white wine (or substitute broth)
1 tsp dried tarragon
1/2 tsp cinnamon
1/4 tsp cloves
4 cups chicken stock (or vegetable stock)
1/4 cup flour
1/2 cup pure Vermont maple syrup
1/4 cup sherry (can substitute apple cider)

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!