Making Eagle Tavern's Butternut Squash Soup
October 22, 2013
Think THF,
Innovation Impact
![](/ResourcePackages/Foundation-THF/assets/dist/images/blog/2013/10/butternutsquashsoup.jpg)
Using fresh, local ingredients from some of our regular vendors here in southeastern Michigan, this recipe yields about a half gallon. It's up to you whether you add vegetable or chicken stock; it's all about taste.
![Ingredients for The Henry Ford's Butternut Squash Soup A silver tray holds ceramic dishes with roasted squash, milk or cream, butter, and other ingredients](/SitefinityImages/0x0-204e5e84-d30d-6b61-be8b-ff010073bae4.jpg)
As you'll see in the video, Chef David uses some of our Shop Greenfield Village pottery to prep his ingredients. You can set your table with the Eagle Tavern look with our Eagle Tavern collection.
Try making the soup this week. Let us know what you think--how do you personalize the recipe?
Additional Readings:
- Just Added to Our Digital Collections: Eagle Tavern Images
- Eagle Tavern Happy Hour: Stone Wall Recipe
- #THF90: Creating Greenfield Village
- Eagle Tavern Happy Hour: Mint Iced Tea Recipe
Greenfield Village buildings, Greenfield Village, restaurants, Eagle Tavern, recipes, making, food, #Behind The Scenes @ The Henry Ford
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