1/4 pound butter

4 onions, chopped

6 cloves garlic, chopped

10 pounds butternut squash, peeled, seeded and chopped

2 quarts chicken stock

2 Tbsp Kosher salt

1-1/2 tsp pepper

4 Tbsp fresh sage, chopped

1/2 tsp nutmeg

1/2 tsp ground cloves

1 tsp cinnamon

1 tsp vanilla extract

2 cups Half & Half

1. Sauté onion and garlic in butter and add stock, squash and seasonings
2. Bring to a boil, reduce heat to simmer and cook until squash is soft
3. Puree in the blender in batches and strain back into pan
4. Add cream and serve

Copyright 2006 Artisan Cooking School. All Rights Reserved.
Powered by: BigDomainHost