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Happy Holidays to you!
A note to you and your loved ones for a little Holiday cheer over this festive season!
Executive Chef, Ryan Orr, has shared with you a delicious Spiced Butternut Squash Soup for you for this holiday season. Pair this scrumptious soup with Tereza’s choice, Blue Mountain Brut N/V.
“The creamy & slight toasty notes of this sparkling are offset by the liveliness of the crisp citrus & apple to create the perfect balance. I love that the wine heightens the flavours of Chef's dish while cleansing the palate for the next taste. This blend of Pinot Noir, Chardonnay & Pinot Gris is always a crowd pleaser & you might want an extra bottle or two for after all your guests leave! Happy holidays to all!”
Holiday Spiced Butternut Squash and Pear Soup
| 4 c |
Vegetable Broth |
| 1 |
Medium, Butternut Squash, peeled chopped |
| 1 |
Medium Onion, diced |
| 1 |
Stalks Celery, diced |
| 1 T |
Garlic, chopped |
| 2 tsp |
Ginger, chopped |
| 1 |
Pear, Peeled |
| ½ tsp |
Ground Nutmeg |
| ¼ tsp |
Sage |
| ¼ tsp |
Coriander |
| ½ c |
Heavy Cream |
| 2 T |
Maple Syrup |
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Preparation
- Lightly oil chopped squash and place on a baking sheet. Roast @ 425 until starting to Caramelize.
- Sautee Onion & Celery with Garlic and Ginger until translucent.
- Add Nutmeg, Sage, and Coriander
- Pour in Vegetable Broth along with roasted Squash and Maple Syrup.
- Simmer until all vegetables are tender
- Add in Peeled Pear
- Continue cooking until soft
- Add in Heavy cream and remove from heat
- Puree until smooth and pass through a strainer, resulting in a velvety smooth soup
- Return to heat and season with Salt and White pepper to taste
And let’s not forget a little something for desert!
Orange Ginger Cookies
| 3 c |
AP Flour |
| 2.5 tsp |
Ground Ginger |
| 1.25 tsp |
Baking Soda |
| 1 tsp |
Ground Cinnamon |
| .75 tsp |
Ground Cloves |
| .25 tsp |
Salt |
| 1 c |
Butter |
| 1.25 c |
White Sugar |
| 2 |
Eggs |
| 1 T + 1 tsp |
Water |
| 1/3 c |
Molasses |
| 2.5 T |
White Sugar to roll |
| 2 |
Oranges, zested |
Preparation
- Cream Butter and Sugar with paddle until light and fluffy.
- Beat in Eggs one at a time
- Mix in Molasses and Water until comdined
- Add Flour, Ginger, Baking Soda, Cinnamon, Cloves, Orange Zest and Salt and mix thoroughly.
- Scoop heaping Tablespoons of batter and roll into balls. Roll in White Sugar and flatten slightly onto a parchment lined baking sheet.
- Bake at 350 for 8-10 minutes
Happy holidays to you from everyone at Clayoquot Wilderness Resort!
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