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Ingredients

• 6 butternut squash
• 4 stalks celery
• 3 sweet onions ( I use Pennsylvania Simply Sweets)
• 1 leek
• 1 1/2 gallons chicken broth or base
• 2 Tbl. olive oil
• 2 Cups real maple syrup
• 1 tsp. cinnamon
• 1 Tbls. ground sage
• 1 tsp. gr. cloves
• 1 Cup butter, melted
• 2 C. flour
• 2 C. cream ( I used ff 1/2 & 1/2)
• salt & pepper to taste
• chutney base: 1 C. water
• 1/2 C. sugar
• 1Tbls. brandy
• 1 shallot, chopped
• 1 Tbls. vinegar
• 3 apples, diced
• 2 pears, diced
• 3 cinnamon sticks
• 1 jar chutney (optional)

Description

I Serve This Soup Every Autum On One Of The Colder October Days After We Have Harvested All The Squash From The Field. My Whole Family Loves This. It Takes Some Prep Time And About An Hour Cooking But Well Worth The Effort!

Group Recipes