Shore Lodge Butternut Squash & Apple Soup

Name: Shore Lodge Butternut Squash & Apple Soup Recipe
Yield: 20
Ingredients: 3 pounds butternut squash roasted and peeled; 3 Granny Smith apples peeled cored and diced; 1 onion sliced; 1 TBSP honey; 1/2 cup brandy; 1 gallon chicken stock; 5 sprigs fresh sage minced; 1/2 TBSP chili powder; 1/2 tsp cayenne pepper; 1-1/2 TBSP salt; 1/2 TBSP white pepper

Number of Servings: 20

Ingredients

3 pounds butternut squash, roasted and peeled3 Granny Smith apples, peeled, cored and diced1 onion, sliced1 TBSP honey1/2 cup brandy1 gallon chicken stock5 sprigs fresh sage, minced1/2 TBSP chili powder1/2 tsp cayenne pepper1-1/2 TBSP salt1/2 TBSP white pepper

Directions

In a large stockpot over medium heat, saut� onion and apples till caramelized, about 15-20 minutes. Add butternut squash and honey and continue to cook 10 more minutes. Add brandy and reduce au sec. Add chicken stock and bring to a boil, reduce to a simmer. Add all remaining ingredients except salt and pepper and simmer for 30 minutes. Puree soup and season with salt and pepper. Strain through large sieve china cap. Chill, label, and date.

Serving Size:�makes 25 1-cup servings

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 129.1
Total Fat: 2.7 g
Cholesterol: 5.8 mg
Sodium: 803.1 mg
Total Carbs: 19.6 g
Dietary Fiber: 3.1 g
Protein: 5.6 g

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