Greetings From The Warren Center


The leaves are turning, the temperature is dropping, and fall is in the air!  This is a favorite time of year for many New Englanders and visitors!  We have hosted many out of town visitors this month including a Girl’s Basketball team here on an American tour all the way from Germany!  One of our cabins was home to the team of 12 high school aged girls for 10 nights as they day tripped around the state playing games, attending clinics and enjoying the sites of Boston.  Thank you for coming!  We hope to see you again!  Located steps away from the Ashland State reservoir our Inn and cabins are a great location for out of town friends and families!  With complimentary continental breakfast and all of the conveniences of home we welcome a cozy, comfortable spot to stay while visiting.    

Along with colorful leaves October also brings us many beautiful, yummy things from our local gardens!  This week at The Warren Center our conference and meeting guests found many seasonal items on our chef’s daily buffet.  With the autumn chill in the air our homemade soups have been very popular!  A favorite served this past week with rave reviews was a butternut squash, apple soup.  We will certainly be serving it again very soon, but in the meantime we wanted to share the recipe with you!

 Butternut Apple Soup
1 cup - diced onion
1T - minced garlic
2lbs - peeled and diced butternut squash
2 cups - apple cider
¼ cup - brown sugar
1T - cinnamon
1 cup - white wine
½ Gallon - vegetable Stock
1 QT - heavy cream

1. Sautee Onion, Garlic in Stock Pot until Translucent. Deglaze Pan with White Wine
2. Add Butternut Squash, Brown Sugar, and Cinnamon to Pan
3. Add Apple Cider, Let simmer and reduce to ½ the amount of liquid
4. Add Vegetable Stock, let simmer until squash is tender and can be pureed, approximately 45 -60 minutes
5. Puree and Add cream
6. Enjoy! 

Recipe courtesy of Sous Chef Kim Haslam