Apple Butternut Squash Soup
Ingredients
2 Tbs. Butter
1/2 Cup onion, chopped
2 granny smith apples, peeled, cored and chopped
2-2 1/4 Pounds butternut squash, peeled, seeded and cut into 2 inch chunks
3 Cups chicken broth
1/4 Tsp. Ground nutmeg
1/2 Cup light cream
1 bottle Stonewall Kitchen Roasted Apple Grille Sauce
Salt and pepper to taste
Directions
1. In a small saucepan melt butter and cook the onion and apple until
tender.
2. Place butternut squash in a large saucepan and cover with water. Cook
squash until tender. Drain.
3. Combine the squash, apple and onion mixture in a food processor and
process until smooth. Return these ingredients to the large saucepan.
4. Add remaining ingredients heat through and serve in warm bowls.
Charred Tomato and Fresh Herb Soup
ingredients
5 large tomatoes, grilled until skin blisters
5 basil leaves, julienned
4 cups vegetable stock, canned or home-made
1 stick butter
1/2 cup flour
1 cup heavy cream
salt and pepper to taste
1/4 cup Roasted Garlic & Onion Jam
1 tablespoon Chicken & Pork Spice Rub
directions
1. Puree cooled, charred tomatoes and combine with garlic, basil, Chicken
& Pork Spice Rub, Garlic & Onion jam and vegetable stock.
2. Heat thoroughly.
3. Melt butter and add flour.
4. Cook 2-3 minutes and add to heated soup.
5. Add cream and salt and pepper to taste.
6. Garnish with Stonewall Kitchen Downeast Crackers for dipping
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