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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

A Recipe for the Holidays from Shelburne Farms

Farm Cart Squash Soup

At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

Farm Cart Squash Soup
6-8 servings

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

Posted: 11-21-2013

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 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!
  
Farm Cart Squash Soup
6-8 servings  
2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt
For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.
For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.
The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil."
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 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!
  
Farm Cart Squash Soup
6-8 servings  
2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt
For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.
For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.
The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil."
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 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!
  
Farm Cart Squash Soup
6-8 servings  
2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt
For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.
For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.
The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil."
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3 responses to “A Recipe for the Holidays from Shelburne Farms”

Carole Bugge (C.E. Lawrence) says:

November 23, 2013 at 6:10 pm

Lovely post as always, Bronwyn! I always so enjoy reading your site – this may be a recipe I have to try. ( :

Reply
CHRISTINE FRAIOLI says:

November 23, 2013 at 8:35 pm

My mouth is watering! Ginger and chili peppers will surely elevate this recipe from the ordinary! Best, Christine

Reply
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August 9, 2014 at 9:23 am

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Reply