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home > recipes > soups > butternut squash soup
from PA, US Source: Salt Grill at the Ritz-Carlton in Amelia Island, FL Serves 8 to 10 3 large butternut squash 2 cups apple juice 3 cups heavy cream 3 cups whole milk 1 teaspoon cinnamon (ground) 1 teaspoon nutmeg (ground) 1/2 teaspoon clove (ground) 1/2 teaspoon allspice (ground) 1/2 cup unsalted butter 1 tablespoon kosher salt Cut squash in half and take out seeds. On a sheet pan bake squash skin side up at 350 degrees for 40 minutes or until soft. After squash is cooked and now cooling, add all remaining ingredients in to a large pot and bring to a simmer then turn off. Now scoop the pulp out of the squash and add pulp to the liquid. Stir well and bring back to a simmer then turn off. In small batches add soup to a blender and puree until smooth.

Butternut Squash Soup


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keyword: butternut
keyword: squash
ethnicity: french
recipes for soups
recipes by dave
Email Address:
(posted March 3, 2011)

from PA, US

Source:
Salt Grill at the Ritz-Carlton in Amelia Island, FL

Serves 8 to 10

3 large
butternut squash
2 cups
apple juice
3 cups
heavy cream
3 cups whole
milk
1 teaspoon
cinnamon (ground)
1 teaspoon
nutmeg (ground)
1/2 teaspoon
clove (ground)
1/2 teaspoon
allspice (ground)
1/2 cup
unsalted
butter
1 tablespoon
kosher salt

Cut
squash in half and take out seeds. On a sheet pan bake squash skin side up at 350 degrees for 40 minutes or until soft.

After
squash is cooked and now cooling, add all remaining ingredients in to a large
pot and bring to a simmer then turn off.

Now scoop the
pulp out of the squash and add pulp to the liquid. Stir well and bring back to a simmer then turn off. In small batches add soup to a blender and puree until smooth.



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