https://youtu.be/juYIZEmEeO8 With spectacular fall weather and blue skies in full display in Tahoe, we…
This soup is one of my favorites, especially during the winter, and it is easy to prepare so I thought I would share with you and your family. Enjoy.
Martis Camp Lodge Chef de Cuisine – Cameron Atkinson
2 each Butternut squash (peeled, cut into small cubes)
6 cloves of garlic (chopped)
1 shallot (chopped)
¼ pound of butter
4 cups vegetable stock
1 cup apple juice
1 cup-cream (optional)
3 Tablespoons brown sugar
1 cinnamon stick
2 Bay leafs
Method: Start by melting the butter in a medium size sauce pan then add your garlic and shallots. Sweat these for about 1 minute. Add your squash and while stirring that into your butter add your brown sugar. Once your brown sugar is completely mixed in let cook for 3 minutes stirring often on medium heat. Then add your apple juice, vegetable stock, cinnamon stick and bay leafs. Once you have everything combined bring up to a simmer and let cook till the squash is fork tender, stirring occasionally. Pour into a blender and blend till smooth.