Butternut Squash Soup | Green Valley Grill | Greensboro, NC
Recipe from Green Valley Grill Butternut Squash Soup
Ingredients
- oz dry cooking Sherry
- 4 fl oz White Roux (2 oz Butter/ 2 oz Flour)
- 2 quarts Chicken Stock
- 1 quart Heavy Whipping Cream
- 1/8 tsp Almond Extract
- Salt & Pepper to taste
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