Winter Carnival Squash Soup
, Fresh Cream, Monterey
3 med. onions, peeled, medium diced
2 ribs celery, washed, medium diced
2 parsnips, peeled, medium diced
2 ears corn, off the cob
2 ripe pears, washed, cored, medium diced
2 butternut Squash
2 acorn Squash
1 10# pumpkin
1 gallon vegetable stock
1. Sauté onion, celery, parsnips, corn, and pears in a heavy stock pot wit a small amount of butter at low heat, stirring often until caramelized and soft.
2. Quarter and seed butternut and acorn squash and pumpkin. Roast covered in a 350 degree oven until soft. Let cool and extract the flesh, rough chop and add to the stock pot.
3. Add the vegetable stock to the pot and bring to a boil. Reduce heat to a simmer and cook for one hour. Puree until smooth and strain through a cap. Add salt and white pepper to taste.
Yields about 1 gallon