{"id":33514,"date":"2012-11-15T14:56:59","date_gmt":"2012-11-15T18:56:59","guid":{"rendered":"https:\/\/offmetro.com\/ny\/?page_id=33514"},"modified":"2021-08-24T14:36:16","modified_gmt":"2021-08-24T18:36:16","slug":"recipe-for-roasted-butternut-squash-soup-from-the-bernards-inn","status":"publish","type":"page","link":"https:\/\/offmetro.com\/ny\/recipe-for-roasted-butternut-squash-soup-from-the-bernards-inn\/","title":{"rendered":"Recipe for Roasted Butternut Squash Soup From The Bernards Inn"},"content":{"rendered":"

\"\"

As the weather gets colder, consider making Roasted Butternut Squash Soup using this recipe, courtesy of one of our favorite weekend retreats, The Bernards Inn in Bernardsville, New Jersey. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste.<\/p>\n

For an easy post-holiday getaway without the car, take the New Jersey Transit from Penn Station and arrive right across from the hotel in just over an hour. The Bernards Inn is all about low-key elegance and has an aura of quiet luxury, reminiscent of a British country inn. Executive Chef Corey Heyer\u2019s menu highlights the windfall of fresh produce from the inn\u2019s own garden. The intimate dining room\u2019s fare is contemporary American, and locally raised meats, such as pheasant and venison, stand out. The wine list is an eclectic m\u00e9lange, with over 45 by-the-glass selections, including hard to-find California \u201ccult\u201d Cabernets and sought after Super Tuscans that compliment the sophisticated menu. The 20 guest rooms in this 100 year-old historic hotel are individually appointed, and make for a gracious overnight getaway. Check out the inn\u2019s Gourmet Getaways that combine fine dining with an overnight stay.
\n<\/strong><\/p>\n

Chef Heyer’s Simple Recipe for Roasted Butternut Squash Soup<\/strong><\/p>\n

Serves 6<\/strong>
\nIngredients:<\/strong>
\n3 Medium butternut squash, cut in half, seeds removed (reserve for later)
\n\u00bc Teaspoon grated nutmeg
\n2 Tablespoons Butter, melted
\n1 Tablespoon honey
\n1 Cup of heavy cream (optional)
\n1 Large white onion, cut in small pieces
\n1 Rib celery, cut in small pieces
\n3 Quarts water
\n1 Bay leaf
\n1 Sprig thyme
\n\u00bd Stick cinnamon
\n1 Clove, whole
\n1 Tablespoon salt<\/p>\n

Method:<\/strong>
\n1.\u00a0 Preheat oven to 400\u00b0 F.
\n2.\u00a0 Place butternut squash flesh side up on a cookie sheet.
\n3.\u00a0 Mix the melted butter, nutmeg and honey together, and brush the mixture on the squash. Season with \u00bd Tablespoon salt.
\n4.\u00a0 Wrap the squash in foil and bake for approximately 30 minutes then remove the foil and continue to bake until tender.
\n5.\u00a0 Meanwhile, in a heavy bottomed sauce pot, make a squash stock by combining the water, the reserved squash seeds and all other spices. Bring mixture to a boil, reduce to a simmer and cook for about 45 minutes.
\n6.\u00a0 After the stock is flavorful and slightly reduced, strain through a fine mesh sieve.\u00a0 Reserve for later.
\n7.\u00a0 When the roasted squash has cooled slightly, using a large spoon, remove the flesh from the skin.\u00a0 The skin may be discarded.
\n8.\u00a0 In a blender combine the roasted squash, squash stock and heavy cream (optional). Puree until smooth and creamy.
\n9.\u00a0 Adjust consistency with some water and season with remaining salt.<\/p>\n

Chef\u2019s note:<\/strong> The soup may be garnished with some toasted pumpkin seeds, croutons, or julienne pear if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

As the weather gets colder, consider making Roasted Butternut Squash Soup using this recipe, courtesy of one of our favorite weekend retreats, The Bernards Inn in Bernardsville, New Jersey. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-33514","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages\/33514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/comments?post=33514"}],"version-history":[{"count":0,"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/pages\/33514\/revisions"}],"wp:attachment":[{"href":"https:\/\/offmetro.com\/ny\/wp-json\/wp\/v2\/media?parent=33514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}