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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I am not sure of the origin of this recipe, but I have had it for over 20 years. This is great served with a savory nut bread and a sharp cheddar. Ingredients:
2 tablespoons unsalted butter |
1 small onion, chopped |
1 teaspoon rosemary, chopped |
1 small butternut squash, peeled, seeded and cut into chunks |
6 cups chicken broth |
1 cup heavy cream |
salt and pepper |
6 -8 drops hot pepper sauce (or to taste) |
1/2 cup chopped walnuts |
Directions:
1. In a large heavy stockpot, melt butter over medium heat.
2. Add onion and rosemary and saute until the onion is soft, about five minutes.
3. Add the rest of the ingredients except for the walnuts. Decrease the heat to low, cover, and let come to a simmer, stirring occasionally.
4. Cook until squash is very soft, about two hours.
5. Puree hot soup in a food processor, adding extra broth, if necessary.
6. Ladle into bowls and garnish with nuts.
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