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
� 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

Equipment
2 large roasting pans
2 very large stock pots
hand blender
 
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.

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