
Servings: 8
Enjoy our Chef Paul Kapner’s Acorn and Butternut Squash Soup, which was featured in “Dishing Up® New Jersey,” John Holl’s latest cookbook!
INGREDIENTS
- 1/2 each diced acorn squash
- 1/2 each diced butternut squash
- 1 each diced fresh carrot
- 1/2 each sweet potato
- 1/2 each Spanish onions
- 1/4 tsp ground cloves
- Pinch ground cinnamon
- Pinch ground allspice
- 4 oz butter
- 4 fl oz heavy cream
- 1 fl oz maple syrup
- 1 1/2 qt vegetable stock
- 1/2 tbsp granulated garlic
- Salt to taste
- Ground white pepper to taste