From The Kingston Hotel Café Cookbook
- 1 T. minced garlic
- 2 C. diced onions
- 3 ½ C. peeled and cubed butternut squash
- 4 T. butter or canola oil
- 2 C. water
- Zest of 1 ½ oranges
- 1 ½ C. heavy cream
- 2 t. salt
- 1 T. sugar or honey
Saute the onion, garlic and squash in the butter or oil until the onion becomes transparent. Add the water, cover and bring to a boil. Simmer ½ hour.
Puree the soup in a blender and return to the pot. Add the remaining ingredients. Do not boil.
Split Soup of Beet-Lemon Soup and Butternut Orange Soup (see other Recipe)
Serve 2 soups together. Pour the two soups into a bowl simultaneously and at the same rate, one with your left hand and the other with your right hand, to make a perfect visual line down the middle.
