Skytop Lodge Holiday Recipe: Butternut Squash Soup
The holiday season is a special time at Skytop Lodge, with holiday spirit found everywhere from the décor to the food you enjoy.
This Butternut Squash Soup is one of Chef Steve Sundberg's favorite recipes during this time of year. It is something simple that brings everyone together and warms your heart. The Skytop Lodge Family hopes you enjoy this recipe as much as they do.
- 2 pcs. Butternut squash, peeled, seeded & roasted
- 1 Large Onion, diced into small pcs
- 0.5 Bunch Celery
- 2 pcs. Carrots
- 2 tbs. Fresh Ginger, chopped
- 4 oz. Clarified Butter
- 2 oz. Wesson Oil
- 4 oz. AP Flour
- 2 qts. Chicken Stock
- 1 pcs. Vanilla Beans
- 2 tbs. Maple Syrup
- 6 oz. Amaretto
- 2 tbs. Brown Sugar
- 2 c. Heavy Cream
- 1 tbs. Nutmeg
- 1 tbs. Allspice
- 1 tbs. Cumin
- 2 tbs. Cayenne Pepper
-Use a thick gage pot. Sautée onions, celery and carrots with butter and oil until translucent. Add the flour and cook for five to ten minutes. Do not let the bottom stick.
-Add the chicken stock and squash, simmer on low and cook for five to ten minutes. Do not let the bottom stick. Heat for 50 minutes, then puree.
-Add the Amaretto, brown sugar, syrup and vanilla.
-Temper the heavy cream.
Like this recipe? Repin it to your holiday recipe board.
See our complete list of holiday recipes from the Pocono Mountains here.