Farm Fest Butternut Squash Soup


• 3 large butternut Squash
• 1 medium white onion chopped
• 5 celery stalks chopped
• 3 large carrots peeled and chopped
• Tbsp garlic chopped
• tsp ground ginger
• tsp cinnamon
• tsp nutmeg
• Tbsp allspice
• 4 Bay leaves
• ¼ cup brown sugar
• tsp cayenne pepper
• ½ cup calvados (Apple Brandy)
• 2 cups heavy cream
• 5 cups water
• Truffle oil
• Kosher salt to taste


Cut butternut squash in half lengthwise, scoop out seeds. Rub with oil place on cookie sheet inside down and roast at 375 degrees for 90 minutes, until the outside skin is soft to the touch. Let cool and scoop out pulp. Hold to the side until ready.
In large soup pot add one table spoon olive oil sauté onion carrots celery till translucent, add ¼ cup calvados to deglaze. Then add chopped garlic, and bay leaves. Next add the water, and reduce by 1 cup on low heat. Then add the butternut squash, ground ginger, cinnamon, nutmeg, allspice, brown sugar, and bring it to a boil. Once boiling, reduce to low heat for 20 minutes.

Remove bay leaves and puree with a hand blender/emulation blender until the soup is silky smooth. Add the cream, bring it to a boil once again, and then reduce head to low for 20-30 minutes, stirring every 5-7 minutes. Add salt to taste, and finish with ¼ cup calvados and 2 tablespoons of truffle oil. Enjoy!

Credit: Ryan Senk, Regional Executive Chef – Culinary Service Systems Associates, Inc.