| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Fall, To send |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
c |
Onion; Chopped |
| 2 |
lb |
Butternut Squash; Peeled And Seeded |
| 4 |
c |
Chicken Stock |
| 1/2 |
ts |
White Pepper |
|
|
Salt; To Taste |
| 1 |
c |
Milk |
| 1 |
c |
Cream |
|
|
Parsley; Chopped |
INSTRUCTIONS
Dice butternut squash into 1" pieces, Melt butter in a large soup pot. Add
onion and saute until onion softens. Add squash and chicken stock. Cover
and bring to a boil. Simmer 20-25 minutes, until squash is tender. Cool,
uncovered, 20 minutes. Puree in blender or food processor until very
smooth. (Soup may be refrigerated at this point and finished the next day.)
Return soup to pot. Add pepper, salt, milk, and cream. Heat gently, but do
not boil. Garnish with chopped parsley.
Notes: Butternut squash is the beige one with a figure that resembles
Casper, the Friendly Ghost.
Recipe by: Bryant House, Vermont
Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan
4, 1998
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