Butternut Squash SoupIngredients2 tablespoons olive oil InstructionsHeat the oil in a 4 quart saucepan over medium heat. Gently sweat the onions until they are soft and translucent. Peel the squash and remove the seeds. Cut into one inch cubes. Add the squash to the pan. Peel and core the apple, chop it into small cubes and add to the pot. Continue to cook, stirring frequently until the squash begins to soften. Add the chicken broth and thyme and bring to a boil. Reduce to a simmer and cook until the squash is very tender and breaks easily when mashed with a spoon. Remove from the heat and puree with a hand blender or by putting the mixture through a food mill. Return to the pan and season with salt and pepper to taste. Serve in bowls with a dollop of sour cream and a sprinkling of the nuts in the center. Submitted by: Chris Fennimore, QED CooksQED Cooks Episode: 411 |
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