Butternut Squash Soup Ii Recipe

• 2 lb butternut squash trimmed, seeded, and cleaned
• 4 c. water
• 1 Tbsp. salt
• 1/2 c. diced celery
• 1/2 c. diced onions
• 1/2 c. diced green bell peppers
• 1/4 c. melted butter
• 1/4 c. white wine
• 1 tsp tarragon leaves
• 1/2 tsp grnd cinnamon
• 1/2 tsp grnd nutmeg
• 1/4 tsp grnd cloves
• 4 c. chicken stock
• 1/4 c. all-purpose flour
• 1/4 c. melted butter
• 1/2 c. Vermont maple syrup
• 1/4 c. dry sherry

1. Add in squash to a large pot with salted water, and cook till soft (approximately 40 min).
2. Strain out the squash, reserving 2 c. of liquid and discarding the rest.
3. In the large pot, saute/fry the diced vegetables in 1/4 c. butter and wine for 5 min.
4. Add in the herbs and spices.
5. Add in the chicken stock and 1 c. of reserved liquid.
6. Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 c. melted butter.
7. Puree the cooked squash in a blender or possibly food processor with the remaining 1 c. of reserved liquid.
8. Add in to the pot and cook on low heat for 5 min, stirring often.
9. Add in the syrup and sherry.
10. Mix well and serve.
11. This recipe yields 12 to 16 servings.

butternut, water, salt, celery, onions, green bell peppers, butter, white wine, tarragon, cinnamon, nutmeg, cloves, chicken stock, allpurpose, butter, syrup, sherry

Taken from cookeatshare.com/recipes/butternut-squash-soup-ii-96276 (may not work)