2-1/2 lbs.
24 oz.
36 oz.
2.5 oz.
2 tsp.
12 oz.
12 oz.
6 oz.
1/8 tsp.
1/16 tsp.
1/16 tsp.
1/16 tsp.
1 piece
1/16 tsp.
1/2 lb.
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Fresh Butternut Squash, peeled and diced
Milk (2%), scalded
Water
JMH® Roast European Chicken Base
Honey or Maple Syrup
Onions (diced)
Heavy Cream
Butter
Nutmeg
Cayenne Pepper
Garlic Powder (granulated)
White Pepper
Bay Leaf (leave whole and remove before puréeing)
Cinnamon
Bacon (Applewood Smoked), cooked crisp for garnish
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Directions (Serves 6 - 8):
1. Melt 3 oz. of butter and sauté the onions lightly (no color).
2. Add the squash and cook for 2 minutes.
3. Add pepper (white & cayenne), nutmeg, cinnamon, bay leaf and garlic powder.
4. Blend in water, honey, chicken base and milk.
5. Simmer and cook for 25 minutes, until squash falls apart to the touch.
6. Cool slightly and purée in blender (remember to remove bay leaf before you purée).
7. Add heavy cream and 3 oz. of butter in stages during the puréeing process.
8. Season with Kosher salt and pepper to taste if needed. |
