SYNERGY TECH SUITE RECIPES
Butternut Squash & Apple Soup Courtesy of Synergy Tech Suite Serving Size: 180 ml Yield: 50 Ingredients: 48 ml canola oil 425 g onions, peeled & cubed 4.65 kg butternut squash, peeled & cubed 1 kg Granny Smith apples, cored & sliced 65 ml concentrated vegetable base 10 ml ground black pepper 65 ml brown sugar 4.25 L water 1 L 18% cream 250 ml chives, chopped Preparation: 1. Heat oil in a pot. Add onions and cook until soft. 2. Add squash and apples. Cook for 10 minutes or until squash starts to soften 3. Add base, sugar and pepper. Mix and cook for 5 minutes 4. Add water. Bring to a boil then reduce to simmer and cover; cook for 25 minutes. 5. Remove from heat and puree. Stir in cream. 6. Garnish each bowl with chives at time of service.
SEPTEMBER 2021 12
