This treasured recipe comes from The Arlington Inn in Vermont. A Gourmet reader requested it. It’s been a holiday favorite with us and always a hit with guests.The savory soup has sweet undertones from brown sugar and maple syrup, and is garnished with vanilla ice cream


1 cup chopped onion

1 garlic clove, minced

1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter

2 butternut squash ( 3 to 3 1/2 pounds total), peeled, seeded and cut into 3/4inch pieces (about 8 cups)

6 cups chicken broth

1/4 cup fresh lemon juice

1/2 cup heavy cream

1/2 cup firmly packed light brown sugar

1/2 cup maple syrup

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Vanilla ice cream for garnish

In a large kettle cook the onion and garlic in 4 tablespoons of the butter over moderately low heat, stirring, until the onion is softened. Add the squash and cook the mixture until the squash is coated well with butter. Add the broth and lemon juice, bring mixture to a boil, and simmer it, covered, stirring occasionally, for 15 to 20 minutes, or until the squash is very tender. </p>

In a food processor or blender puree the mixture in batches, force through a fine sieve into a bowl (I usually forget the sieve step), and return to kettle. Stir in the remaining 6 tablespoons butter, the cream, the brown sugar, maple syrup, nutmeg, cinnamon and cloves, and bring mixture to a simmer. Season with salt and pepper and garnish each serving with a scoop of vanilla ice cream. Makes about 12 cups, serving 8 to 10.

Nov 29, 2009

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