Butternut Squash Soup - Vegan Recipe
This was one of the recipes I made in the Vegetarian Cooking class I attended at Johnson & Wales University Culinary School. This soup was particu
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Cooking tools:
- Immersion blender
- Potato ricer
- Food mill
- Stockpot
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Parchment paper
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 quarts vegetable stock
- 4 lbs butternut squash
- 2 cups carrots, diced 1/2 inch dice
- 2 cups celery, diced 1/2 inch dice
- 1 cup onion, diced 1/2 inch dice
- 1/2 cup dry sherry
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 bay leaf
- 1 pinch white pepper
- 1/2 teaspoon nutmeg, freshly ground
- 2 teaspoons parsley, finely chopped
- 1/4 teaspoon paprika
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