Butternut Squash Soup

Soup
Portions: 0

Ingrédients

  • 2 Medium Butternut Squash
  • 2 Yellow Onions, Peeled and Chopped
  • 6 Whole Garlic Cloves, Peeled
  • 1/2 cup Honey
  • 4-6 Sprigs Each Lavendar and Rosemary
  • 1 1/2 quart Stock or Water
  • 2 cup White Wine

  1. Sautee onions & garlic in a little olive oil until tender, do not caramelize
  2. Add white wine & reduce Add the butternut squash
  3. Add enough stock or water to come up to 1 inch under the squash Add the honey, lavender & rosemary (Tie the lavender & rosemary together with a string for easy removal later)
  4. Simmer until squash is tender Remove the lavender & rosemary and puree
  5. Pass the soup through a fine strainer Season with salt, pepper and a little Balsamic Vinegar

Inn at Warner Hall

Détails

  • Prix par nuit $195 - $275
  • Avis (12) 4,8
  • Chambres 11
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