Lewiston Country Fair Winning Recipes

Lewiston Porter Sentinel, September 30, 2006

Butternut Squash Soup (First Place)

2-3 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
1 cup celery and leaves finely chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh marjoram
6 cups chicken stock or broth
1 teaspoon cider vinegar and 1 teaspoon lemon juice
1 cup heavy cream, or more to taste
4 tablespoons butter

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining olive oil and, when hot but not smoking, add the sausage. Cook until golden brown, about four minutes. Add the onions and celery, cook, stirring, until the onions wilt and starting to caramelize, about six minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Add the cider vinegar and lemon juice and stir to combine. Add the cream and adjust seasoning, to taste.

Serve the soup in bowls with croutons (optional)

Back to article: Country Fair brings out young and old to compete for ribbons

Fair Winners List

See two of the winning recipes:
Butternut Squash Soup (First Place)
Walnut Pear Sour Cream Cake (Best of Show)