WKYT - Chef Walter - Recipes

Butternut Squash Soup Tuesday, October 26, 2010

Ingredients

2 TBSP olive oil
1 medium onion
1 tsp minced garlic (or to taste)
1 large butternut squash, peeled and diced
1 cup apple juice
2 tsp salt
1 tsp white pepper
¼ cup butter (1/2 stick)
¼ cup all purpose flour
4 cups milk (or chicken stock)

Directions

In a large pot add olive oil and heat to medium. Add onion and cook until translucent. Add garlic and cook until the aroma comes through. Add squash and apple juice and cook until squash mixes when mixed. While the squash is cooking, in a heavy skillet, melt the butter and stir in flour. Do not allow to brown. Add milk (or chicken stock) and stir until the mixture comes to a boil and thickens. Stir into squash mixture and season with salt and white pepper to taste. This soup can be served immediately or allow to cool and then be chilled to reheat later.

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