Makes a meal with cheese, bread, and red wine.

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.


(Serves 6)


  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.


    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.


Difficulty: easy.
Time: 15 minutes preparation, 2 hours cooking.
Precision: measure the hot pepper sauce.


Fred Brehm 
Siemens Research and Technology Laboratories, Princeton, New Jersey, USA 
ihnp4!princeton!siemens!fwb fwb@siemens.com 
Recipe last modified: 4 Dec 87

Original header

Path: decwrl!recipes
From: fwb@siemens.com (Frederic W. Brehm)
Newsgroups: alt.gourmand
Subject: RECIPE: Butternut squash soup
Message-ID: <13323@decwrl.DEC.COM>
Date: 10 Jun 88 08:03:41 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Siemens Labs, Princeton, New Jersey, USA
Lines: 57
Approved: reid@decwrl.dec.com

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