Blog

Many of you asked for the recipe to the Butternut Squash soup from the Holiday Wine & Food Festival and John promised that we'd put the recipe on our website. Unfortunately, John's grandmother wasn't ready to release her secret recipe, but we feel that this recipe is a close second...Bon Appétit!

 

• 4 cups roasted butternut squash (see roasting instructions below)
• 2 tbsp butter
• 1 onion, diced
•  2 apples, peeled, sliced
• 1 clove garlic, minced
• 1 quart chicken stock
• water as needed
• 1/2 cup cream, optional
• salt and fresh ground black pepper to taste

Preparation:

To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections, and scoop out the seeds with a spoon. Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.

Melt the butter in a 4-qt saucepan over medium heat. Add the onions and apples; sauté until the onion turn translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water may be added at any point if a thinner texture is desired. 

Blend until completely smooth with a stick blender, or pour into a conventional blender then return to the pan. Add the cream and bring back to a simmer. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot.

Thanks to about.com for helping us find a comparable recipe! (http://americanfood.about.com/od/soups/r/Butternut_Soup.htm)

 

Here is the recipe for the fabulous meal we had for Food & Wine weekend!

Turkey & Wild Rice Casserole

• 3 c. Turkey, chopped
• 1 pkg. Uncle Ben's long grain wild rice, cooked
• 1 can cream of chicken
• 1 medium onion, chopped
• 2 c. French style green beans, drained
• 1/2 c. Hellman's Mayonnaise
• 1 can water chestnuts (optional)
• 1 cup cheddar cheese
• salt and pepper
• Durkey fried onions (optional on top)

Mix everything but durkey onions. Put in 9x13 pan. Cover and bake at 350 degrees for 20 minutes. Top with Durkey onions and bake uncovered for 15 minutes.

From: Classic Creations

Enjoy!