Sunday, October 21, 2012

Roasted Squash Soup

Roasted Squash Soup

3 cups roasted squash (Acorn or Butternut)
1 cup mirepoix (onion, carrots, celery) diced
1 tsp. minced garlic
1 bay leaf
3 cups chicken stock or water
1 tsp apple cider vinegar
1 Tbsp butter
salt and pepper to taste
1 tsp fresh thyme
1/4 cup maple syrup
1 cup heavy cream


  • Sweat mirepoix and garlic in butter until translucent but not browned
  • Add squash, bay leaf and thyme, saute for a few minutes
  • Add water or chicken stock and bring to a simmer
  • Add vinegar, cream and maple syrup
  • Puree in a blender and strain

Innkeepers Inn Above Onion Creek