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Wrenegade Sports, LLC
50 Robinson Parkway
Burlington, VT 05401

241 Pine St, Suite 314
Burlington, VT, 05401
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518.662.0211

Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.

Maple Hill Creamery Roasted Squash Soup

Recipes

Maple Hill Creamery Roasted Squash Soup

Tyler Wren

Recipe from Farm to Fork Fondo gourmet cycling event sponsor Maple Hill Creamery

 

Ingredients

  • 5-6 cups butternut squash, peeled and chopped
  • 2 tbsp. olive oil
  • 1 sweet onion, peeled and roughly chopped
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon ground white pepper
  • 1 cup Whole Milk Drinkable Maple Yogurt, room temperature
  • salt to taste

Preparation

  1. Preheat oven to 425 degrees. Line a large baking sheet with foil and cover with chopped vegetables. Drizzle with olive oil and a few sprinkles of salt. Don’t crowd vegetables; use two sheets if necessary.
  2. Roast in oven until vegetables are tender and browning, about 30-35 minutes depending on the size of your dice and baking sheets. Remove from oven to cool.
  3. Heat stock in large saucepan, add roasted vegetables, and bring to simmer. Puree in batches in blender or with stick blender until smooth (be careful of the hot liquid!). Return to pan over very low heat. Slowly stir in yogurt. Taste and adjust for salt if necessary. Serve immediately.

Originally published on MapleHillCreamery.com


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