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45% butternut squash - peeled and cubed
45% aromates:
30% leek
30% onion
30% celery
10% apple - peeled & diced
-
65% chicken stock
35% white wine
=Sweat off squash and aromates in butter until onions and leek are soft; add wine and cook until reduced by one third. Add stock, cook until butternut squash is very soft. Puree. Serve with sauteed apple.
45% aromates:
30% leek
30% onion
30% celery
10% apple - peeled & diced
-
65% chicken stock
35% white wine
=Sweat off squash and aromates in butter until onions and leek are soft; add wine and cook until reduced by one third. Add stock, cook until butternut squash is very soft. Puree. Serve with sauteed apple.
