Vermont Butternut Soup
One of my favorite culinary memories is dining out and eating butternut squash soup at a restaurant in Alexandria, Virginia called “Bilbo Baggins.”
This is not their recipe, however I like to read recipe books to replicate it. Since then , I enjoy the taste of butternut squash soup each fall season taking me through winter.
Prep: 20 minutes Cook 45 minutes Serves 12
Maple syrup brings out the best butternut flavor.
3 Tablespoons butter or margarine
2 tablespoons chopped onion
1 medium carrot, peeled and chopped
3 tablespoons flour
4 cups warm chicken stock
1 pounds butternut squash, peeled, seeded, and cut in large cubes (about 9 cups)
1 clove garlic
1 tablespoon dried parsley
1 1/2 cups milk
1/2 cup light cream
2 tablespoons maple syrup or to taste
In a large kettle melt butter and add onion and carrot. Cook over medium-low heat, about 5 minutes, until onions are tender.
Sprinkle with flour and continue cooking for 3 minutes while stirring constantly.
Remove from heat and blend in warmed chicken stock.
Add squash, garlic, and parsley, and simmer covered for 45 minutes. Cool. Puree in batches in blender or food processor.
Transfer to kettle, add milk, cream, and syrup, and heat through.
May be frozen in an airtight container after pureeing but before adding milk, cream, and syrup. If not using full amount of frozen soup, or if planning to freeze some of it, use 1/2 cup squash puree, 1 teaspoon syrup, 2 tablespoons milk, and 2 teaspoons cream per person.