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    Butternut Squash Soup

    List of Ingredients

    Submitted by Wendy T.

    2 lbs. Butternut squash, trimmed, seeded, and cleaned
    4 cups water
    1 tablespoon salt
    1/2 cup diced celery
    1/2 cup diced onions
    1/2 cup diced green bell peppers
    1/4 cup melted butter
    1/4 cup white wine
    1 teaspoon tarragon leaves
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    4 cups chicken stock
    1/4 cup all-purpose flour
    1/4 cup melted butter
    1/2 cup Vermont maple syrup
    1/4 cup dry sherry

    Add squash to a large pot with salted water, and cook until soft (approximately 40 minutes). Strain out the squash, reserving 2 cups of liquid and discarding the rest. In the large pot, sautÚ the diced vegetables in ╝ cup butter and wine for 5 minutes. Add the herbs and spices. Add the chicken stock and 1 cup of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with ╝ cup melted butter.

    Puree the cooked squash in a blender or food processor with the remaining 1 cup of reserved liquid. Add to the pot and cook on low heat for 5 minutes, stirring often. Add the syrup and sherry. Mix well and serve.
    Serves 12-16.





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