food service version
yield
~50 ½ cup servings
ingredients
10 lbs of raw butternut squash, halved and seeded
3 medium onions (~1 lb), coarsely chopped
5 cloves minced fresh garlic (or 4 Tbsp. garlic powder)
3 stalks (~1 cup) of celery or celeriac, coarsely chopped
3 carrots, coarsely chopped
¼ cup olive oil
½ tsp. oregano
1 ½ Tbsp. thyme (can substitute parsley or basil)
2 quarts vegetable stock
2 cups water
1 tsp. pepper
salt, to taste
3 medium onions (~1 lb), coarsely chopped
5 cloves minced fresh garlic (or 4 Tbsp. garlic powder)
3 stalks (~1 cup) of celery or celeriac, coarsely chopped
3 carrots, coarsely chopped
¼ cup olive oil
½ tsp. oregano
1 ½ Tbsp. thyme (can substitute parsley or basil)
2 quarts vegetable stock
2 cups water
1 tsp. pepper
salt, to taste
directions
1. Preheat oven to 400 °F.
2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
3. While squash cools, chop vegetables.
4. Sauté onions and garlic in oil in a large soup pot.
5. Add celery and carrots and lightly sauté.
6. Scoop out squash and mash.
7. Add herbs and squash to soup pot, cook one minute.
8. Add water and vegetable stock—let simmer for at least 15 minutes.
9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
10. Season with salt and pepper, to taste.
2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
3. While squash cools, chop vegetables.
4. Sauté onions and garlic in oil in a large soup pot.
5. Add celery and carrots and lightly sauté.
6. Scoop out squash and mash.
7. Add herbs and squash to soup pot, cook one minute.
8. Add water and vegetable stock—let simmer for at least 15 minutes.
9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
10. Season with salt and pepper, to taste.
home version
yield
4-6 servings
ingredients
2 lbs butternut squash
½ onion
1 clove fresh garlic, minced
1 stalk celery, chopped
1 carrot, chopped
2 cups vegetable stock
¼ cup water
3 Tbsp. olive oil
⅛ tsp. oregano
1 tsp. thyme, parsley or basil
salt and pepper, to taste
½ onion
1 clove fresh garlic, minced
1 stalk celery, chopped
1 carrot, chopped
2 cups vegetable stock
¼ cup water
3 Tbsp. olive oil
⅛ tsp. oregano
1 tsp. thyme, parsley or basil
salt and pepper, to taste
directions
1. Preheat oven to 400 °F.
2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
3. While squash cools, chop vegetables.
4. Sauté onions and garlic in oil in a large soup pot.
5. Add celery and carrots and lightly sauté.
6. Scoop out squash and mash.
7. Add herbs and squash to soup pot, cook one minute.
8. Add water and vegetable stock—let simmer for at least 15 minutes.
9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
10. Season with salt and pepper, to taste.
Source: GMFTS
2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
3. While squash cools, chop vegetables.
4. Sauté onions and garlic in oil in a large soup pot.
5. Add celery and carrots and lightly sauté.
6. Scoop out squash and mash.
7. Add herbs and squash to soup pot, cook one minute.
8. Add water and vegetable stock—let simmer for at least 15 minutes.
9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
10. Season with salt and pepper, to taste.
Source: GMFTS
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