Butternut Squash Soup with Spiced Popcorn


November brings a brisk feeling to the air but a twinge of delight with the season of grace and the season of giving upon us.  There is nothing better than reflecting back during the month of November to note all of the things in life that we have to be thankful for.  Focusing on the little things for a change allows us to be receptive of so much more.  Gracious for our health and wellness, for our friends and family and for the bounty that nature surrounds us with.  Gracious for those that stand together when a helping hand is needed. This is one of our favorite seasons of the year.  The season of grace and the season of giving brings amazing things to The Lodge at Woodloch.

Executive Chef Josh Tomson is doing some giving of his own this fall with a recipe for guests to try at home, inspired by the bountiful harvest from our own Farm-to-Table Garden. Time to hit your local farmers market!



Butternut Squash Soup with Spiced Popcorn

2-3 butternut squash, peeled and
1 Spanish onion, chopped
2-3 apples, peeled, seeded and
1 knob of celery root, peeled and
2 tbsp. blended oil
Salt and pepper
½ cup brown sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. fresh thyme and sage
½ cup buttermilk
2 quarts of vegetable stock
1 container of soy milk
2 tbsp. maple syrup
1 quart of popped popcorn (spiced with
cinnamon, nutmeg and maple sugar)

Sauté first four ingredients in vegetable oil for 5-10 minutes.
Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage.
Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until
squash is tender.
Blend until smooth and top off with spiced popcorn as garnish.