recipe by Carey Favreau, Executive Chef at GlenArbor Golf Club, Bedford Hills, New York, USA.
Serves 10 - 12
In a large soup pot melt butter over medium heat, add onions and apples and sauté.
When onions are translucent, add syrup, sugar and cinnamon sticks.
Mix well and add diced butternut squash.
Add just enough water to cover ¾ of ingredients and stir well.
Bring to slight boil, turn down and simmer till butternut squash is fork tender, stirring occasionally, remove and discard cinnamon sticks.
Puree with hand blender or counter top blender well, strain and season with salt and white pepper.
Just before serving soup add 1 cup of slightly warmed light cream to smooth the taste and texture.
Pour into your favorite bowl or cup, garnish with crème fraiche, chives and cinnamon croutons.
“Blank Stare”, Sauvignon Blanc, Orin Swift Cellars, Russian River valley, Sonoma County 2016