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Butternut Squash Soup
Yields 10 servings
Ingredients
1½
cupsyellowonion (peeled, cleaned,
anddiced small)
1½
cups carrots (peeledanddiced)
2
cups celery (diced small)
4
tablespoons (2ounces) saltedbutter or
onehalf stick
6
cups low sodium chicken stock
2
cups heavy cream
2
tablespoons sugar
1
teaspoonor to tastegroundwhitepepper
2
teaspoons or to taste (.06ounces) salt
1
teaspoonground clove
1
teaspoongroundnutmeg
¼
cuporange juice
5
cupsbutternut squash (peeled, seeded,
anddiced large)
4
tablespoons roux (thickner)
Directions
1.
Melt butter in largepot
2.
Addonions, carrots, celery andbutternut squash
and sautéuntil translucent
3.
Add chicken stock, sugar, clove, nutmeg andorange
juice and simmer for about 20minutes until squash
is cooked and tender
4.
Addheavy cream and simmer for an additional
fiveminutes
5.
Whisk in theRoux
6.
Seasonwith salt andpepper
7.
Transfer to a foodprocessor or use ahigh speed
handblender andpureeuntil smooth
8.
Keepwarmuntil ready to serve
9.
Serve inbowlwithdesired garnish (picturedwith
sour cream and croutons)
GerryGulli
is an Executive Chef
for Unitedwho combines his
love of foodwith his interest
in aviation. He has beenwidely
recognized for his creativity
in designingmenuswith broad
international and regional appeal
during hismore than 30 years
of culinary experience. After
receiving his culinary degree,
Chef Gulli apprenticedat Chicago’s
Ritz Carlton, Drake, and Palmer
House hotels.
Chef's tip
Butternut Squash skin canbevery
hard topeel. Try this Chef tip:
1.
Slice½ inchoff the top
andbottomof the
butternut squash
2.
Randomly sticka fork
around the squash creating
small holes
3.
Place squash inmicrowave
for 3-4minutes
4.
Let squash cool
5.
Peel usingaknifeor
vegetablepeeler
6.
Slice squash inhalf
lengthwise
7.
Remove seeds and cut
todesired size
