| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Jaw, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
|
Butternut squash (3 pounds) |
| 1 |
lg |
Sweet potato, unpeeled, |
|
|
Quartered lengthwise |
| 1 |
|
Red onion, unpeeled, ends |
|
|
Trimmed and quartered |
| 4 |
|
Garlic cloves, unpeeled |
| 2 |
|
Cans (13 3/4 oz each) |
|
|
Chicken broth |
| 2 |
tb |
Chopped sage or 1/2 t dried |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Hot pepper sauce |
| 1 |
sm |
Bunch chives, cut into 2 |
|
|
Inch lengths |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Half and half |
INSTRUCTIONS
CHIVE CREAM
Heat oven to 450 and coat roasting pan with nonstick spray. Halve squash
lengthwise; remove seeds. Cut halves in half crosswise. Place squash,
potato, onion and garlic in pan. Cover tightly with foil. Bake in 450 oven
55 to 60 minutes, until tender. When cool enough to handle, scoop flesh
from squash and potatoes; remove skins from onions and garlic. Place cooked
vegetables in processor. Whirl until smooth. Combine puree, broth, sage,
salt and pepper sauce in saucepan. Simmer 5 minutes. (Can be made up to
this point a day ahead; refrigerate.) Prepare Chive Cream: Chop chives in
food processor. Add sour cream,. Whirl until blended. To serve, heat soup.
Stir in half and half; gently heat through. Spoon into bowls. Drizzle Chive
Cream over top. Garnish with chives if desired.
typed by jessann :)
Posted to MM-Recipes Digest V3 #343
From: jessann doe <jessann@texas.net>
Date: Sat, 14 Dec 1996 21:39:28 -0600
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”