Unique Inns Search

Find your Unique Inn using the search options below.

Locations
Any
Amenities
Any
Special Offers
Any
Price Range
Any
Keywords
Close Window

Select the locations that you would like to stay:

Apply Selection Check All Uncheck All
Close Window

Select the amenities that you would like included:

Apply Selection Check All Uncheck All
Close Window

Select the special offers that most interest you:

Apply Selection Check All Uncheck All
Close Window

Select your desired price per night:

Apply Selection 
Search

Favorite Recipes

Roasted Butternut Squash Soup

From Campbell House

A wonderful treat on a rainy fall day, this nutritious soup is a great way to make use of abundant local squash. For a personalized presentation, swirl with cream or a flavored oil and top with seeds, sprouts or fresh herbs.

½ gallon Vegetable Broth or Water
4 lb. Roasted Butternut Squash
1 lb. Onion, minced
1 lb. Yam, peeled, cut in chunks
2 Carrots, peeled, cut in chunks
2 ea. Parsnips, peeled and diced
3 ea. Bay Leaf
2 tsp. Smoked Paprika
1 tsp. Coriander, ground
½ C Olive Oil
2 tsp. Kosher Salt
1 tsp. White Pepper

In a large pot, heat oil and add onion and carrot. Saute' for several minutes, add ½ gallon water or vegetable broth and bring to a simmer; add the squash, yam, parsnips and seasonings. Simmer for about 45 min. Remove bay leaves and puree the soup until smooth; adjust seasonings and finish with cream for a richer soup.

Print Page


« Back to Favorite Recipes