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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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From: Chris Fennimore, QED Cooks
Primary category: Soups and Chilis


2 tablespoons olive oil
1 large sweet onion, chopped
1 medium butternut squash
1 granny smith apple
4 cups chicken broth
1/2 teaspoon thyme
1/2 teaspoon salt
Freshly cracked pepper to taste
1/4 cup low fat sour cream
1/4 cup chopped toasted hazel nuts


Heat 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.


Butternut Squash Soup - NOTES

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Butternut Squash Soup - REVIEWS



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