9 Nov 20220 Comments
We love sharing this resident favorite with visitors who tour our community in the cooler months. Everyone goes home with a thermos full of this savory soup.
– 2 cups medium diced butternut squash
– 1/2 small yellow onion, large diced
– 3 cups cold water
– 1/2 Tbsp of vegetable base
– 1/2 tspn dried sage
– 1/4 tspn cinnamon
– 1/2 cup heavy cream
Add all ingredients except for heavy cream into a large sauce pot. Bring to a boil, lower and allow to simmer until squash is very soft.
Puree with a hand blender or in a blender and then add heavy cream.
Adjust seasoning with salt if desired and serve. Serves 4.
From Chef John Dykeman at Meadow Ridge in Redding, Connecticut