Butternut Squash Soup

Title:
Butternut Squash Soup

Yield:
1 Servings

Categories:
Sauces,
Preserves




Ingredients:





    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