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Ingredients
- 18 lbs squash, butternut- wash, peel
- 9 lbs pears, canned- strain and reserve
- 3 oz butter
- Mirepoix:
- 12 oz onions- peel, chop fine
- 6 oz leeks, white- wash trim, split
- 6 oz carrots- wash peel, chop fine
- 6 oz celery- peel, chop fine
- 4 1/2 gal vegetable stock
- 3 tsp nutmeg, ground
- 1 1/2 tsp pepper, cayenne
- 5 Tbsp sugar, granulated
- 4 cups creme fraiche or sour cream
- 3 bunch chives, fresh- wash, chop fine
- salt to taste
Directions
- In a large stockpot, ssaute the mirepoix with butter until the onions are translucent. Add the squash, pears, sugar, and vegetable stock, bring to the first boil, and reduce to a simmer. Skim as needed.
- Simmer until squash and pears are tender, for about one hour.
- When squash is tender, strain the stock and puree mixture in food processor. Combine vegetable mixture, pear juice, and stock in stock pot. Bring to a boil. Adjust the seasoning.
- Garnish soup with sour cream or creme fraiche and chives
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 598g | |
| Recipe makes 50 servings | |
| Calories 157 | |
| Calories from Fat 48 | 31% |
| Total Fat 5.49g | 7% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 1386mg | 58% |
| Potassium 493mg | 14% |
| Total Carbs 27.26g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 21.71g | 14% |
| Protein 2.52g | 4% |
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