Looking for that perfect soup to warm you up on a cold night and cure those winter blues? There is not a better combination then Vermont Maple Syrup and Butternut Squash.
This soup recipe comes courtesy of the Echo Lake Inn in Ludlow, VT. The restaurant has been featured in both Gourmet and Bon Appetit magazines.
Vermont Maple-Butternut Squash Bisque
2 tbsp. Butter
½ Onion, chopped
2lbs peeled & cubed Butternut Squash
2 cups Chicken or Vegetable Stock
2 tbsp. Maple Syrup
Salt & Pepper to taste
1. Saute onions in butter until transparent and soft.
2. Add squash and stock.
3. Cover pan and bring to the boil. Simmer until the squash is tender.
4. Puree in a processor and add maple syrup and season to taste.
5. Add more stock (or cream) to adjust the consistency of your bisque if needed.
Head Chef Chris Vincent
Grab your bowl and ladle up some soup with a nice piece of crusty bread!
For more great recipes from Chef Chris Vincent or more information on Echo Lake Inn visit:
For more information on the following events and more visit Vermont.com Calendar of Events Page.
Maple Open House Weekend: April 2-3, 2016
Vermont Maple Festival: April 22-24, 2016