JBernas
10-22-2004, 11:15 AM
I made this last night and had to share....it was SOOO good! Great winter soup!
1/2 Vidalia onion (you could use a small leek too)
5 tbsp. butter
2 medium butternut squash (peeled and cubed)
1/4 tsp. sage
2-3 dashes of nutmeg or allspice (cinnamon would work too)
Fresh ground black pepper to taste
6 cups chicken stock (or vegetable for veggies)
1 cup half and half
1 cup milk
1/4 cup toasted and finely chopped almonds (put in dry frying pan over med heat until brown)
Melt the butter in the bottom of a large pot. Add onions and cook over low heat until soft. Add squash, stock and spices. Bring to a boil then lower heat to simmer for 40-60 minutes until squash is VERY soft and basically fallling apart.
Food process (or you could use a blender) entire ingredients in batches until smooth. Transfer back to the pot and add the half & half and milk over low to medium heat. Do not allow to boil.
Ladle into bowls and top with a spinkling of almonds
Enjoy!
BTW...be very careful when cutting the raw squash. It's very hard and awkward to peel. It was easier for me to first cut it into small pieces and then use a paring knife to peel the pieces......
1/2 Vidalia onion (you could use a small leek too)
5 tbsp. butter
2 medium butternut squash (peeled and cubed)
1/4 tsp. sage
2-3 dashes of nutmeg or allspice (cinnamon would work too)
Fresh ground black pepper to taste
6 cups chicken stock (or vegetable for veggies)
1 cup half and half
1 cup milk
1/4 cup toasted and finely chopped almonds (put in dry frying pan over med heat until brown)
Melt the butter in the bottom of a large pot. Add onions and cook over low heat until soft. Add squash, stock and spices. Bring to a boil then lower heat to simmer for 40-60 minutes until squash is VERY soft and basically fallling apart.
Food process (or you could use a blender) entire ingredients in batches until smooth. Transfer back to the pot and add the half & half and milk over low to medium heat. Do not allow to boil.
Ladle into bowls and top with a spinkling of almonds
Enjoy!
BTW...be very careful when cutting the raw squash. It's very hard and awkward to peel. It was easier for me to first cut it into small pieces and then use a paring knife to peel the pieces......