~50 ½ cup servings

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

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.

4-6 servings

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

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

50 1 cup servings

6 large heads of broccoli
6 medium white onions
8 potatoes
1 ½ gallons vegetable stock, or water
a pinch of cumin
half a fresh-squeezed lemon
salt and pepper, to taste
optional: 5 cups grated cheddar as garnish

1. Blanch the broccoli in heavily salted water and shock in ice water.  
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.  
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.

4-6 servings

1 large head of broccoli
1 medium white onion
1 yukon potato
1 quart vegetable stock, or water
a pinch of cumin
1 Tbs. tahini
1 tsp. lemon juice
salt and pepper, to taste
optional: grated cheddar garnish

1. Blanch the broccoli in heavily salted water and shock in ice water.  
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.  
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.

Source: Weston Nicoll, Chef-Owner of Café Shelburne