This soup is one of my favorites, especially during the winter, and it is easy to prepare so I thought I would share with you and your family. Enjoy.
Martis Camp Lodge Chef de Cuisine – Cameron Atkinson
2 each Butternut squash (peeled, cut into small cubes)
6 cloves of garlic (chopped)
1 shallot (chopped)
¼ pound of butter
4 cups vegetable stock
1 cup apple juice
1 cup-cream (optional)
3 Tablespoons brown sugar
1 cinnamon stick
2 Bay leafs
Method: Start by melting the butter in a medium size sauce pan then add your garlic and shallots. Sweat these for about 1 minute. Add your squash and while stirring that into your butter add your brown sugar. Once your brown sugar is completely mixed in let cook for 3 minutes stirring often on medium heat. Then add your apple juice, vegetable stock, cinnamon stick and bay leafs. Once you have everything combined bring up to a simmer and let cook till the squash is fork tender, stirring occasionally. Pour into a blender and blend till smooth.
