Title: Butternut Squash Soup
Categories: Sauces, And, Preserves
Yield: 1 Servings

30 ml Unsalted butter
1 Small onion; chopped
5 ml Rosemary
1 Small butternut squash;
-peeled and cut into
1 1/2 l Chicken stock
250 ml Heavy cream
5 ml Salt
2 1/2 ml Freshly ground white pepper
Hot pepper sauce
60 g Chopped walnuts; toasted

1. Melt the butter over moderate heat in a large heavy saucepan. Add the
onion and rosemary. Cook for about 5 minutes until the onion is soft.
2. Add the squash, chicken stock, cream, salt, pepper and hot pepper
sauce. Reduce the heat and cover. Simmer, stirring occasionally, for about
2 hours until the squash is very soft.
3. Use a food processor or blender to puree the hot soup. Add additional
stock if the soup is too thick.
4. Toast and chop the walnuts. Ladle the soup into bowls and garnish with
the walnuts. .SH NOTES As a variation, you may chop some or all of the
walnuts in the food processor or blender while the soup is pureed. This
will give the soup a slightly different taste and texture.
Author's Notes:
Here is a rich soup which is easy to make and popular with guests. I
like this best with cheese, bread and red wine as a winter meal, but you
can serve it as a first course. The original recipe came from Food & Wine
magazine a couple of years ago.
Difficulty : easy. Precision
: measure the hot pepper sauce.
Recipe By : Fred Brehm Siemens Research and Technology Laboratories,
Pri

Posted to EAT-L Digest 3 October 96

Date: Fri, 4 Oct 1996 19:44:49 -0400

From: Eileen & Bob Holze