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Chef David's Butternut Squash Soup

10 SEP 2020

As the days become shorter and cooler, soup can always be counted on to warm you up after a round. Georgetown Golf Club's Executive Chef David Rooney is sharing his recipe for Fall Harvest Soup that is a Georgetown Member favourite.


  • 1-2 large butternut squash
  • 1-2 small to medium green zucchini
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium Spanish onion
  • 1 tbsp. of olive oil
  • 2 sprigs of fresh rosemary
  • ½ clove minced garlic (optional)
  • 2 tbsp. of maple syrup
  • 1 tsp. of cinnamon
  • 1 tsp. of nutmeg
  • Salt and pepper to taste
  • Heavy cream (optional)


  1. Chop the squash, zucchini, peppers and onion into small cubes and put them into a saucepan. Add the olive oil, rosemary and garlic. 
  2. Saute all ingredients until soft (add a little water if desired).
  3. Remove from saucepan and put into a blender or food processor.
  4. Once blended, put back in saucepan and add the maple syrup, cinnamon, nutmeg and seasoning.  Add heavy cream to desired thickness. 

David Rooney
Executive Chef

Rakesh Kitchlu
Food & Beverage Manager