Squash Soup - The Morning Blend

Squash Soup

from The Machine Shed

Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.

2 butternut squash- roasted w butter & brown sugar
4 carrots, diced
4 stalks of celery, diced
1 yellow onion, diced
8 cloves of garlic, minced
4 sprigs of fresh rosemary, minced
4 sprigs of thyme
1 tsp of ground nutmeg
1/2 tsp ground cinnamon
1 small can sweetened condensed milk
2 cups whiskey
1 cup sherry
2 16oz cans or 1 box of chicken stock
1 quart heavy cream

Saute carrots, onions, celery, & garlic in butter. Add in roasted squash, rosemary, thyme. Stir in whiskey and sherry; cook and reduce. Add stock, stir in sweetened condensed milk, heavy cream, and puree until desired consistency. Add nutmeg and cinnamon to taste. If needed add salt and white pepper.

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