Red Lion Inn Butternut Squash Soup
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
| 5 Tb. |
Butter |
| 1 |
Chopped Onion (medium) |
| 2 lb. |
Butternut Squash cut in half, peeled and seeded, ½ inch diced |
| 1 qt. |
Apple Cider |
| 1 pinch |
Powdered Ginger |
| 1 pinch |
Ground Nutmeg |
| ½ cup |
Heavy Cream |
Procedure:
Melt butter in large heavy saucepan over medium heat.
Add onions and sauté until tender, about 5 minutes.
Add apple cider, seasoning and squash.
Cover and simmer until squash is tender, about 20 minutes.
Working in batches, puree soup in blender until smooth.
Return to pan and stir in cream.
Bring soup to simmer. Season with salt and pepper.
Yield: 8-10 servings
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