Butternut Squash Soup
Dear SOS: My daughter and I had lunch at the food court on the seventh floor at Marshall Field’s in Chicago. We had the most delicious butternut squash soup ever! We would love to get the recipe.
Cathi Popko
Monrovia
Dear Cathi: Did you take the architectural boat tour along the Chicago River? My kind of town, Chicago is. My kind of people; Marshall Field’s was nice enough to respond. Here’s your recipe.
Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.
Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.
Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.
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