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Autumn Cooking in New England: Squash Soup Recipe

The leaves start changing just a little bit earlier in Northern Vermont, and I for one am very happy.  I love the autumn season; the crisp breeze and the smell of damp leaves starts the creative juices flowing for my chefs and me.

 The Stowe Mountain Lodge kitchen team has been busy preserving the bounty of summer’s crops: heirloom tomato relish, dehydrated native corn, preserved oranges, just to name a few. And I can’t forget our house made pickles (a thank you to all of the staff who have donated cucumbers from their own personal gardens, what a treat!)

When New England starts its beautiful transformation from summer to autumn, the whole region celebrates. To live in an area so full of seasonal, culinary change is (especially for a chef) wonderful. The sous chefs have been waiting to fire up the apple-wood chips in the smoker and slowly infuse the maple cured pork loin, while the pastry team will fill the bakery with the warming scent of pumpkin pie and traditional Indian pudding.  There is just a point in time during this season when all the chefs get reinvigorated with the new foods that nature allows us to use at this time of year.

This autumn, there has already been a preview of the wonderful winter to come. A chef’s work is never done; I have already started writing the winter season's menus and am so excited for the cuisine (and the skiing!!) that you will be experiencing this year.  

If you are in Solstice this season, please take a moment to stop by the display kitchen and say “hello” to the chefs.  We hope you enjoy dining with us as much as we enjoy cooking for you. As I have been getting special requests for our Autumn Squash soup recipe I have added it below.  Enjoy and have a great season!

 Autumn Squash Soup Recipe

This velvety smooth soup is perfect on a cold day.
Try using a varity of different squash for a wonderful complex flavor.
Yield 8-10 servings


5lb squash (acorn, butternut, buttercup, hubbard, pumpkin)
3lb potato
1ea white onion
chicken stock
4oz butter
1c heavy cream
salt, white pepper

Peel and large dice the squash, potato, and onion, place in a large heavy bottom pot. Use enough chicken stock to cover the vegetables and cook on medium heat until tender. Strain off the stock into another pot, reserve.  Place half of the cooked vegetables in a blender and add enough stock to blend the mixture smooth (you may not use all of the stock). Transfer the blended soup back to the pot you cooked them in. Repeat the process with the other half of the soup. Stir in the butter and cream. Season the soup with salt, pepper and cinnamon.

 *If you would like to make this soup vegetarian use water instead of chicken stock. 

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