25 lbs of butternut squash, peeled, halved and deseeded
2 lbs of leeks, white part only, chopped
1 cup of ginger root, peeled and minced
4 oz of salted butter
12 of Granny Smith apples, peeled and chopped
1 cup of brown sugar
2 Tbsp of vanilla
5 gallons of vegetable stock
3 of apple juice, 46 oz cans
4 oz of fresh sage, chopped
Steps
Brush sheet pans with olive oil. Place halved squashes on sheet pans.
Roast in a 400 oven for 30 to 45 minutes or until squash is soft.
In a soup pot, melt butter and sauté leeks until they are soft.
Add ginger, apples, sugar and vanilla. Stir until all ingredients are blended. Add vegetable stock, apple juice, butternut squash and salt. Bring to a boil.
