Butternut Squash Soup for 100 (7 oz portions)
I used this recipe as an appetizer served in Irish Coffee mugs.
Great to make ahead and freeze, on the day of event just heat and
serve. This will take one person about 6 hours to make
13 Butternut squash
4 cups Orange Juice
2 cups brown sugar
4 tbsp cinnamon
2 tsp nutmeg
1 tsp cloves
¼ cup butter
6 Granny Smith Apples
2 Sweet Onions (Vidalia or Texas Sweet)
12 leeks (white only)
10 L Chicken Stock
2 cups cream or whole milk
Garnish with a dolop sour cream
2 large roasting pans
2 very large stock pots
Peel and dice butternut squash and put into 2 large roasting pans.
Preheat oven for 450F. While oven's warming, add orange juice, brown
sugar, cinnamon, nutmeg, and cloves. Mix so that all pieces are
evenly coated. Cover with foil and lid. Bake for 1 hour. Meanwhile,
dice leeks (white only), onions, peel and dice apples. Over medium
heat in large heavy bottomed stock pot, melt butter until about half
melted and add veggies and salt and sautee until very tender. (about
20 minutes) Do not let the mixture brown! Split mixture into the 2
pots and add chicken stock. Once butternut squash is done (make sure
the pieces are very soft). Add squash (not liquid) to pots. Simmer
for 10 minutes. Let cool a little (about 15 min) and blend until
very smooth with hand blender. If too thick, add more chicken stock.
(keep in mind that the soup thickens as it cools) Add cream (or
milk). Freeze if serving for later or just heat and serve.
Recipe submitted by Leila who has this comment: When I was looking
for a recipe for 100 people I was having a hard time trying to find
recipe. When I did a google search, your site came up and I
appreciated the advice. Here is a recipe that I used for my son's
christening to serve 100 people and thought you might be interested.