Butternut Squash Soup | CookingDistrict.com

Butternut Squash Soup

Photo by Joye~
Chef Cenobio Canalizo of Michael Jordan's The Steak House N.Y.C shares his recipe for this classic seasonal soup.
Butternut Squash Soup
10 Lbs. Butternut Squash
1 Cup White Onions - Diced
1 Cup Celery - Diced
1 Cup White Wine
2 Cloves Garlic - Chopped
1 Cup Maple Syrup
2 Cups Heavy Cream
1 Tbsp. Sherry Vinegar
2 Tbsp. Ground Cinnamon
1 Quart Vegetable Stock
2 Tbsp. Oil

Preheat oven to 350°F. Peel and cut the butternut squash in half, then remove the seeds. Glaze with half of the syrup. Bake until soft, about 45 minutes.

In a large pot, slightly sauté the vegetables on medium heat, until soft. Add the white wine and reduce 50%, then add the rest of the ingredients and bring to boil and puree. Strain if desired. Salt and pepper to taste.


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