Acorn and Butternut Squash Soup

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!

• 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

INSTRUCTIONS

• Sautée all vegetables (acorn, butternut, onions, carrots) in butter until tender.
• Add 1 quart stock and simmer until vegetables are soft.
• Carefully purée vegetables in a blender or mix with a hand blender.
• Place back in pot and add last quart of stock.
• Bring to a simmer. Be careful; soup burns easily. It should have a thick consistency.
• Add seasonings to taste.
• Add maple syrup.
• Mix 1 cup of water or stock with a 1/2 cup of potato flakes and mix together at a simmer.
• Slowly stir in potato mix to thicken. Stir as you pour. You might not need it all.
• Add cream just before serving.