Executive Chef Andrew Brooks from Weekapaug Inn stopped by “The Rhode Show” on Tuesday morning to share the following recipe:

Butternut Squash Soup

Ingredients

  • 3 # Butternut Squash (peeled, deseeded & diced)
  • 1x batch Squash Seasoning (recipe below)
  • ½ bunch Celery (diced)
  • 1 ea Yellow Onion (diced)
  • 1 ea Large Carrot (diced)
  • 1 ea Fennel Bulb (diced)
  • 2 ea Apple (peeled & sliced)
  • ¼ c Chopped Garlic
  • 2 qt Veg Stock
  • 1 qt Apple Cider
  • ¼ c Maple Syrup
  • ½ bunch Sage
  • 1 tbsp Salt
  • ½ tbsp Black Pepper

Squash Seasoning

Ingredients

  • 1 tbsp. Brown Sugar
  • 1 tbsp. Salt
  • ½ tbsp Cinnamon
  • 1 tsp. Clove
  • 1 tsp. Allspice
  • 1 tsp. Nutmeg
  • 1 tsp. Paprika
  • ½ tsp. Turmeric

Method

· Toss squash in oil & squash seasoning. Roast at 350 for 25 minutes until soft.

· In a stock pot sweat your celery, carrots, onions & fennel. After 5 minutes add garlic & apples and cook until soft & translucent

· Add the roasted squash

· Add stock, cider, sage & maple syrup, and simmer for 1 hour.

· Blend the contents of the soup. Season with salt & pepper and enjoy!

Click here to learn more about Weekapaug Inn.


Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.