Autumn Butternut Squash From Potters Tavern at Sterup Square

Posted at: 11/12/2013 5:10 PM
Updated at: 11/16/2013 8:09 PM

Autumn Butternut Squash Soup from Potters Tavern at Sterup Square

Serves 8


2 whole butternut squash

½ yellow onion

1 carrot

2-3 celery stalks

3 ounces of Maple Syrup

1 ½ quarts of heavy cream

1 ½ quarts of apple juice

1 quart of water

Rosemary to taste

Pinch of cinnamon and nutmeg

Peel the butternut squash, remove the seeds and cut them into cubes. Then roasted the squash in the oven at 350degrees for 12 to 15 minutes or until tender.

Cut up the carrot, onion and celery into small pieces. Combine them into a soup pot with the apple juice, water and rosemary. Bring this stock to a boil until the carrots, onions and celery are tender, then add heavy cream and maple syrup. Finally, add in the roasted butternut squash puree all together with a hand blender.