Pioneer Farm, Apple Creek, OH

About Us | History | Calendar of Events | Classes | Spring Open House | Farm Shop | Products & Recipes | Contact

Butternut Squash Soup

Yield: 1 gallon

1 medium Butternut squash, peeled, seeded & diced
3 cups Water
-Put ingredients in a soup pot & bring to a boil. Reduce heat & simmer for 15-20 minutes.
-When squash is soft use a potato masher & smash.

1 medium Onion, small diced
2 stalks Celery, small diced
2 T Butter
-Melt butter in a skillet & add onions. Over medium high heat caramelize the onions until they reach a deep golden brown.
-After onions have caramelized add the celery & sauté for 4 minutes.
-Add to smashed squash.

Note: If onions start to stick to pan, use about 1-2 T of the butternut squash water to deglaze pan. Continue this step as long as it takes to achieve the golden color.

4 T Brown roux, cooled
2 cups Milk (for a low-fat option try using Apple juice)
-Using a whisk, add the roux & milk to squash mixture. Mix thoroughly.
-Bring soup to a boil, reduce heat & simmer for 10 minutes.

5 T Butter
3-4 T Honey or brown sugar
¼ tsp Cinnamon
Salt & pepper to taste
-Add to finished soup & mix well. Adjust seasonings.



About Us | History | Calendar of Events | Classes | Spring Open House | Farm Shop | Products & Recipes | Contact Us | Map | E-Mail