Fall is in the air, and we’ve teamed up with Ginny Lane to share a recipe just in time for the Holiday season.

Check it out then tag us in your photos of the recreations using #ALWharf

Butternut Squash Soup
  • 5 pounds butternut squash
  • 2 large yellow onions
  • 3 carrots
  • ½ stalk celery
  • 1 quart heavy cream
  • 3 quarts chicken stock
  • 2 tablespoons garlic
  • 1 cup white wine
  • 1 pinch of nutmeg
  1. Sautee celery, onions, + carrots until soft
  2. Peel and roast butternut squash in oven at 350 degrees for 45 minutes until it is fork tender
  3. Add garlic to sauteed vegetables. Once garlic is sweated down, add white wine and reduce by half
  4. Add in chicken stock + heavy cream and stir
  5. Add in butternut squash
  6. Season with salt + pepper to taste
  7. Bring to a boil
  8. Let simmer for one hour
  9. Put soup in the blender, beginning at a low speed, to smooth it out
  10. Serve and garnish with a pinch of nutmeg

Ginny Lane will be open for Thanksgiving Day, be sure to join us with your family to try the soup for yourself!

Click here for more details.