Cape May Winery Washington Inn Lucky Bones Back Water Grille Love The Cook Cape May Beach Weddings Cape May Roasters
Facebook Twitter Pinterest YouTube Instagram Yelp Google Business
Cape May Winery & Vineyard  

Winter Squash Soup


December 6th 2018

Winter Squash Soup
Grocery List:
-Butternut or Delicata Squash- 5 pound
-Shiitake Mushrooms- 1 pound
-Sweet Onion- 8 oz
-Chicken or vegetable stock- 1 gallon
-Salt and pepper- to taste
-Garnish with toasted pepitas
Preperation: 
Cut the squash in half from end to end. Remove the seeds. Rub the flesh with oil and season with salt and pepper.
Roast with flesh side down at 425 degrees for about an hour.
Let cool. When cooled scoop all the flesh out from the skin and reserve the squash.
In a stock pot, sauté the sliced mushrooms and diced onion until cooked. Add squash to mixture. Add the stock.
Bring to boil, then simmer for about an hour. Remove from heat.
Using a stick blender blend the soup until smooth. You also can use a blender, just be careful soup is cool enough so you don’t get burned in the process.
Cape May Wine
Home     Gallery     Contact
Facebook Twitter Pinterest YouTube Instagram Yelp Google Plus
Sign Up For Email Alerts
Site Map
  Wines
  Current Wines
  Find Us Here
Our Story
History
Our Team
Awards

The Experience
Case Club
Tours
Tastings
Custom Labels
Events
Calendar
Event Inquiry

Culinary
Daily Menu
Ask The Chef
Party Platters
Flights & Bites
Policies
Group Policy
Vineyard Policy
Special Event Policy
© 2018 CAPE MAY WINERY & VINEYARD - ALL RIGHTS RESERVED. WEB SITE DESIGNED BY SQUARE 1 DESIGN | CAPE MAY