This beautiful fall soup recipe comes from the kitchen of The Coffee Pot Bakery Cafe.
Ingredients:
10 lbs peeled, cubed raw Butternut Squash
6 cups chopped Onion
1/2 cup Olive Oil
Salt & Pepper to Taste
*Pre-roast squash & onion on sheet pans at 400º for approximately 25 min, until caramelized.
2 1/2 gallons Water
3/4 cup Chicken Base (plus or minus, depending on taste)
1 Tbsp Lemon Juice
1/8 tsp Red Pepper Flakes
1/2 tsp Cinnamon
1 tsp Cumin
2 Bay Leaves (remove before blending)
1-2 Tbsp Curry Powder to taste
1 tsp Thyme
Set aside for blending:
2 cubes Butter
1 cup Heavy Cream
1 Tbsp Vinegar
Directions:
Fill 5 gallon Stock Pot half-way with water (2.5 gallons). Add Pre-roasted Squash and all other ingredients. Simmer 1 - 1 1/2 hours. Remove Bay Leaves before blending. In inversion blender, blend cooked Soup, Butter, Vinegar & Cream, until desired consistency. Add Salt & Pepper to taste.
Ingredients:
10 lbs peeled, cubed raw Butternut Squash
6 cups chopped Onion
1/2 cup Olive Oil
Salt & Pepper to Taste
*Pre-roast squash & onion on sheet pans at 400º for approximately 25 min, until caramelized.
2 1/2 gallons Water
3/4 cup Chicken Base (plus or minus, depending on taste)
1 Tbsp Lemon Juice
1/8 tsp Red Pepper Flakes
1/2 tsp Cinnamon
1 tsp Cumin
2 Bay Leaves (remove before blending)
1-2 Tbsp Curry Powder to taste
1 tsp Thyme
Set aside for blending:
2 cubes Butter
1 cup Heavy Cream
1 Tbsp Vinegar
Directions:
Fill 5 gallon Stock Pot half-way with water (2.5 gallons). Add Pre-roasted Squash and all other ingredients. Simmer 1 - 1 1/2 hours. Remove Bay Leaves before blending. In inversion blender, blend cooked Soup, Butter, Vinegar & Cream, until desired consistency. Add Salt & Pepper to taste.