Butternut Squash Soup
from Chef Ryan Nelson of Late Harvest Kitchen
Ingredients:
- 5lbs. butternut squash (peeled, seeded and diced)
- 1 small yellow onion (diced)
- 1 oz fresh sage
- ½ cup maple syrup
- 1 cup brown sugar
- 1 lb. butter
Directions:
In a sauce pot sweat the onions and sage in one fourth of the butter. Once onions are translucent remove and discard sage. Add squash and cover with water. Once the squash is tender remove one quarter of the water and puree the squash adding the removed water as needed. Add remaining ingredients and season with salt to taste.
Now that you are in a proper Autumn mood, the time is ripe to make these additional palate-pleasing winter squash recipes! They include other fall favorites like apples, cider, onions, leeks, and the last tomatoes of summer.
Squash Rounds with Shallot Cider Sauce
Spaghetti Squash Fritters with Sriracha Mayonnaise
Roasted Red Onions and Delicata Squash
Butternut Squash and Tomato Posole
