The Chef’s House – Butternut Squash Soup

Contributed by the George Brown Cooking School

INGREDIENTS-QTY. PERPORTION (metric)-SPECIFICATIONS

  • Butter-45 g
  • Apple, granny smith-1 pc-Peeled, chopped
  • Onion-1 pc-Peeled, chopped
  • Potatoes-200 g-Peeled, chopped
  • Butternut squash-600 g-Peeled, seeded and chopped
  • Carrot-200 g-Peeled, chopped
  • Chicken stock-1.25 lt-White
  • Maple syrup-30 ml
  • 35% cream-250 ml
  • Salt & white pepper powder-To taste

METHOD:

  • Heat a stock pot over medium to high heat; melt the butter, and sauté the onion and apple for about 5 minutes until the onion and apple are tender.
    Add the chicken stock, potatoes, carrot and squash.
  • Bring the soup to a quick boil and then let simmer for 30 minutes or until the vegetables are very tender.
  • Puree the soup and strain through china cap.
  • Return pureed soup into the stock pot, add the maple syrup and season with salt and pepper.
    Add the cream just before service.
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