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Рецепт Butternut Squash Soup Ii
by Global Cookbook

Butternut Squash Soup Ii
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  Порций: 12

Ингредиенты

  • 2 lb butternut squash trimmed, seeded, and cleaned
  • 4 c. water
  • 1 Tbsp. salt
  • 1/2 c. diced celery
  • 1/2 c. diced onions
  • 1/2 c. diced green bell peppers
  • 1/4 c. melted butter
  • 1/4 c. white wine
  • 1 tsp tarragon leaves
  • 1/2 tsp grnd cinnamon
  • 1/2 tsp grnd nutmeg
  • 1/4 tsp grnd cloves
  • 4 c. chicken stock
  • 1/4 c. all-purpose flour
  • 1/4 c. melted butter
  • 1/2 c. Vermont maple syrup
  • 1/4 c. dry sherry

Инструкции

  1. Add in squash to a large pot with salted water, and cook till soft (approximately 40 min). Strain out the squash, reserving 2 c. of liquid and discarding the rest.
  2. In the large pot, saute/fry the diced vegetables in 1/4 c. butter and wine for 5 min. Add in the herbs and spices. Add in the chicken stock and 1 c. of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 c. melted butter.
  3. Puree the cooked squash in a blender or possibly food processor with the remaining 1 c. of reserved liquid. Add in to the pot and cook on low heat for 5 min, stirring often. Add in the syrup and sherry. Mix well and serve.
  4. This recipe yields 12 to 16 servings.