The Soup that Changed My Life
by Katie Carter
Wedding and Event Specialist
Let me tell you about my first encounter with Culinary Craft and butternut squash soup, two thing that changed my world.
In October 2018, I was just starting my new job as the Venue Coordinator for River Bottoms Ranch (RBR) in Midway, Utah. I had planned several big charity fundraising events back in college, but RBR was my first official job in the hospitality industry, and I was feeling a bit overwhelmed.
My anxiety grew worse at the RBR Grand Opening when I walked into the dining room and saw the elaborate display. From the gorgeous centerpieces to the fancy glassware to the proliferation of silverware at every plate, I had never seen such opulence! My Utah/Minnesota upbringing hadn’t prepared me for that experience.
I looked around for a friendly face and sat down next to a beautiful, kind-looking woman who introduced herself as Jocelyn. I confessed that I loved her hair and asked for the name of her hair girl, which she gladly shared. We chatted easily throughout the meal, and my nerves started to calm down. I hoped she wouldn’t notice that I was following her lead on which forks and spoons to use.
It turned out that Jocelyn was an event planner for Culinary Crafts and someone I would end up working with many, many times at RBR. My first impressions of her were right: she has always been the same cheerful, caring person who helped me find my footing and feel at ease when I was brand new to the world of hospitality.
But That Soup!
The other detail that stands out in my memory from that first encounter with Jocelyn and Culinary Crafts was the butternut squash soup that was served at the event. Here is Culinary Crafts’ own recipe. I promise: it’s amazing! It’s even better when served hot on a cold day. And, unless you happen to be sitting at a fancy table and are worried about committing a faux pas, I highly recommend dipping your bread in it.
Butternut Squash Soup
- ½ cup butter
- 12 cups vegetable stock
- 1 Tbsp garlic, minced
- ½ - ¾ tsp thyme
- 1 cup yellow onion, large diced
- 1 bay leaf
- 1 cup apples, peeled and diced
- ½ - 1 cup cream
- 4 lbs butternut squash, peeled and diced
- salt and pepper to taste
- 1 cup sour cream
- 3 Tbsp apple cider powder
- 1 - 2 cups pepitas, toasted
- Melt butter. Sautee onions and apples until onions are soft.
- Add butternut squash, stock, garlic, thyme, and bay leaf. Bring to a boil.
- Turn heat down and simmer until squash is soft.
- Remove bay leaf and strain ½ of liquid out.
- Puree the soup. Add cream and nutmeg.
- Adjust seasonings to taste.
- Make garnish by mixing sour cream and apple cider powder. Top soup with a swirl of garnish and a sprinkle of pepitas.
- Serve with a smile, and don't judge your guests if they lick their bowls clean.