Butternut Squash Soup
2 lbs. butternut squash, trimmed, seeded and cleaned
4 cups water
1 T. salt
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup butter, melted
1/4 cup white wine
1 t. tarragon
1/2 t. ground cinnamon
1/2 t. grated nutmeg
1/4 t. ground cloves
4 cups chicken stock
1/4 cup all-purpose flour
1/2 cup maple syrup
1/4 cup dry sherry
In a large pot, cook the squash in salted water until soft, about 40 minutes. Strain the squash, reserving 2 cups of the liquid, and discard the remaining liquid. In a large pot, saute the diced vegetables in 1/4 cup of the butter and the white wine for 5 minutes. Add the herbs and spices. Add the chicken stock and 1 cup of the reserved liquid. Bring the mixture to a boil, then thicken it with a roux made by mixing the flour with the remaining 1/4 cup of butter, melted. Puree the cooked squash in a blender or food processor with the remaining 1 cup of reserved liquid. Add to the pot and cook on low for 5 minutes, stirring often. Add the syrup and sherry. Mix well and serve.
Makes 12-16 servings.
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