October Recipe of the Month: Butternut Squash Soup

Recipe from Jamie Allred, Executive Chef/Owner of Fortify Kitchen

Butternut Soup Tasting at South Habersham

Butternut Squash Soup Tasting at South Habersham

Makes roughly 14 quarts

Ingredients:

14 each butternut squash, cut in half lengthwise, seeded, brushed with vegetable oil, roasted 45 minutes at 375 degrees, cool, remove skins

3 quarts heavy cream

2 quarts water/vegetable stock/chicken stock

2 cups orange juice

2 cups light brown sugar

2 each Vidalia onions, peeled, rough chopped

6 each apples, not tart in flavor, core removed, rough chopped

¼ cup salt

2 Tablespoons pepper

Directions:

Put everything in a pot, bring to a low simmer, stirring frequently. Simmer 15 minutes until apples are soft.  Remove from heat, puree, pass through china cap.

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