“N o m a t t e r
t h e se a so n ”
BUTTERNUT
SQUASH
SOUP
a l w a y s p e r s o n al
a l w ay s c u s t o m
a l w a y s p ro f e s s io n al
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5 1 8 .2 3 5 .2 6 5 6
A FALL
FAVORITE
RECIPE
12 55PlusLivingGuide.com
By Executive Chef
Jeff Michael
Old Daley
Custom Catering
Ingredients:
2 tablespoons salted butter
1 (2-3 lb.) butternut squash,
peeled & seeded
1 medium onion, chopped
4 stalks of celery, chopped
2 medium sized carrots, chopped
6 cups organic vegetable stock
½ tsp coriander
1 tsp minced ginger
½ tsp cinnamon
¼ tsp nutmeg
Salt and freshly ground black
pepper to taste
¼ cup heavy cream
Chopped chives
Method:
Cut peeled squash into 1-inch cubes.
In a large pot, add melted butter
with onion, celery and carrots. Cook
vegetables for 5-8 minutes before
adding squash, spices and stock.
Bring to a simmer and cook for about
15-20 minutes or until tender. Empty
entire contents into a food processor
or use an emersion blender and
puree. Stir in heavy cream and season
with salt and pepper. Add chives to
garnish. Serve and enjoy!