Butternut Squash Recipe From George's Restaurant
Halloween is over and the sweet temptation of candy is everywhere.
We know what we'll ultimately do with that, but what about the pumpkin decorations?
Don't throw them away.
We are going to cook up some scrumptious dishes with those leftover pumpkins.
With the recipe on turning scary face pumpkins into edible delights is chef Chris Sirapaides of George's Restaurant.
Butternut Squash Recipe:
(Serves 10)
5 tablespoons butter
2 ½ lb butternut squash, peeled, seeded, chopped
2 cups chopped leeks
1 cup peeled, chopped carrots
2 small granny smith apples, peeled, chopped
1 tablespoon cinnamon
½ cup brown sugar
5 ½ cups chicken stock or canned low salt chicken broth
1 ½ cups apple cider
Garnish
1 cup whipping cream
2 tablespoon powdered sugar
1 teaspoon cinnamon
* Melt butter and sauté vegetables till lightly softened, about 15 minutes.
* Add apples, cinnamon, and sugar, stir till incorporated.
* Add stock and apple cider, simmer till all vegetables are soft, cool slightly about 30 minutes.
* Working in batches, puree soup in a high speed blender till completely smooth.
* Adjust seasoning as preferred.
* For garnish, combine cinnamon, and sugar with the cream, and whip till soft peaks form.
* Heat soup, top with cream just before serving.
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