BUTTERNUT SQUASH SOUP
Yield: 1 Gallon
1/2 pound Butter
5 pounds Butternut Squash - peeled & chopped approximately 1 inch chunks (Note: the total 5 pounds should be after peeling and chopping)
2 cups Onion - diced Â½ inch
1 cups Carrots - diced Â½ inch
1 cups Celery - diced Â½ inch
1 each Cinnamon Stick
2 each Bay Leaves
2 tsp Fresh Ginger - peeled and minced
1/8 tsp Ground Nutmeg
1/2 tsp Fresh Sage - rough chopped
2 tsp Fresh Thyme - rough chopped
3 Quarts Vegetable Stock - Swanson or Similar
2 tsp Kosher Salt
1/2 tsp Black Pepper
1 - 2 cups Vegetable Stock - for thinning out the soup if it becomes too thick
Step 1 Peel, seed and chop the Butternut Squash into 1â€³ to 1 Â½â€ pieces.
Step 2 SautÃ© the Squash, Carrots, Onions, Celery, Cinnamon, Bay Leaves in Butter for 25 minutes, stirring often. Add the Ginger, Nutmeg, Sage, and Thyme and sautÃ© for an additional 10 minutes. Add the Vegetable Stock, Salt and Pepper and bring to a boil, reduce the heat to a simmer and continue to cook for an additional 35 minutes.
Step 3 Remove the Cinnamon Stick and Bay Leaves and puree till smooth with a hand held mixer or puree in small batches in a blender. Add the extra Vegetable Stock as needed to thin. The soup should be slightly thick. When serving garnish with a dollop of CrÃ¨me Fraiche if not available thin out a little Sour Cream with milk.
Shelf Life: 48 hours