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1 lb (net) butternut squash - peeled and cubed
1 lb aromates:
30% leek
30% onion
30% celery
1 apple - peeled & diced
-
1 quart chicken stock
1 cup white wine (dry)
=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. Season with salt and white pepper. Can be finished with several tablespoons of whipping cream. Serve with sauteed apple.
1 lb aromates:
30% leek
30% onion
30% celery
1 apple - peeled & diced
-
1 quart chicken stock
1 cup white wine (dry)
=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. Season with salt and white pepper. Can be finished with several tablespoons of whipping cream. Serve with sauteed apple.