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Chef Celina Tio, Julian, Kansas City, Missouri
Ingredients:
4 cups Roasted butternut squash
8 -10 cups Stock (vegetable or chicken)
1/2 cup Heavy cream
1/4 cup Honey
4 T Brandy
1 tsp Nutmeg
1 tsp Cinnamon
4 T Butter
Salt & white pepper to taste
Directions:
- Cut squash down the middle and remove seeds.
- Place squash on sheet pan cut side up for 45 minutes at 400° until tender.
- Remove from skin, place in a large pot and add stock, salt and pepper.
- Add warm cream, honey, brandy, nutmeg and cinnamon.
- Let simmer for 15 minutes on low heat.
- Place soup in blender, and blend until smooth.
- Add butter to soup in blender (add 1 pat of butter at a time).
Yield: 10 Servings
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