BUTTERNUT SQUASH SOUP
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.
- 2 Tbsp unsalted butter
- 1 small onion,
- 1 tsp rosemary
- 1 small butternut squash,
peeled and cut into chunks
- 6 cups chicken stock
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp freshly ground white pepper
- hot pepper sauce
- 1/2 cup chopped walnuts,
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.
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.
Use a food processor or blender to puree the hot soup. Add additional
stock if the soup is too thick.
Toast and chop the walnuts. Ladle the soup into bowls and garnish with the
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.
15 minutes preparation, 2 hours cooking.
measure the hot pepper sauce.
Siemens Research and Technology Laboratories, Princeton, New Jersey, USA
Recipe last modified: 4 Dec 87
From: firstname.lastname@example.org (Frederic W. Brehm)
Subject: RECIPE: Butternut squash soup
Date: 10 Jun 88 08:03:41 GMT
Organization: Siemens Labs, Princeton, New Jersey, USA
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