 | | Squash Soup |
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2 Tbls. unsalted butter
1 small onion
1 Tablespoon fresh rosemary (1 tsp. dried)
1 small butternut squash (chopped)
6 1/3 cup chicken stock (50.4 oz.)
1-1/4 cup heavy cream
1 tsp. salt
1/2 tsp. white pepper
1/2 cup chopped walnuts
Hot pepper sauce |
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| Instructions |
| Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft (approx. 5 min.) Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approx. 2 hours - or until squash is tender. Use blender to puree the hot soup. Toast 1/2 cup walnuts - use for garnish. Serve in Bread Bowl
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