Title: Butternut Squash Soup
Categories: New text im, Cooking rig
Yield: 8 Servings

3 tb Unsalted butter
3 c Yellow onions; chopped
3 c Baked butternut squash
6 c Rich chicken or vegetable
-stock
1 1/2 tb High quality curry powder;
-lightly toasted
1/4 ts Freshly grated nutmeg
1 tb Honey
1 c Heavy cream, light cream or
-milk
3 tb Dry sherry
Kosher salt and freshly
-ground white peppe
--Garnish--
Toasted pepitas (pumpkin
-seeds) <>
Slivered almonds

In a large saute pan, melt the butter and saute the onions until very soft
but not brown. In a food processor, in batches if necessary, puree the
onions and baked squash. Transfer to a large saucepan and add the stock,
curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.

Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
sherry and correct seasoning with salt and pepper. Serve in warm bowls
garnished with pepitas or almonds.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW#CR9665

Posted to MC-Recipe Digest V1 #229

Date: Sun, 29 Sep 1996 07:09:47 -0400

From: billspa@icanect.net (Bill Spalding)