Heading back to Maine, we chatted away about our experience and looked forward with anticipation as to what was on the evening menu. Estelle's had prepared the dining table for us knowing we would all be ready for our warm winter soups and freshly baked breads. It proved to be a perfect winter weekend!
Estelle's French Onion Soup
Melt butter in large saucepan over medium. Add onion, celery, carrot and leek. Cook, stirring, 10 minutes until vegetables soften and start to brown. Add squash, pear, stock or water, bay leaves, nutmeg, salt and pepper. Raise heat to high; bring to a boil. Reduce heat to medium. Simmer 20 to 30 minutes or until vegetables are very soft. Discard bay leaves. Using immersion blender or hand mixer, or in food processor or blender, purée until smooth. Pour soup into bowls. If desired, drizzle with oil, or sprinkle with pine nuts or cheese!