The Mill Casino in North Bend Oregon is on the water of the Coos Bay in an old lumber mill. The casino is 40,000 sq ft and has 4 restaurants. This is there popular butternut and acorn squash recipe.
Butternut and Acorn Squash Soup
Serves: 8 people
Chef: Dan Catanio
Restaurant: The Mill Casino
1 tablespoon unsalted butter
1 onion, diced (about 1 1/4 cups)
1 carrot, diced (about 1/3 cup)
1 celery stalk, diced (about 1/2 cup)
1 clove garlic, minced
3 cups chicken broth
1 cup heavy cream
2 cups cubed butternut squash
1 cup cubed acorn squash
1/2 yellow potato, peeled and diced
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon grated orange zest
1 teaspoon honey
Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5-6 minutes.
Add the broth, squashes and potato. Bring the broth to a simmer and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.
Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a soup consistency. Blend well. Return and simmer. Add the cream and seasonings to taste.
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