Page 67 - Wits' Cookbook
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Butternut Squash SoupSubmitted by: Anne GallreinINGREDIENTS1 (2-3 lb) butternut squash, peeled and seeded2 tbsp of unsalted butter1 medium onion, chopped6 cups of chicken stock (Vegetable stock may be used as a substitute.) NutmegSalt and freshly ground pepperDIRECTIONS• Cut squash into 1-inch chunks.• In large pot, melt butter. Add onion and cook until translucent, about 8minutes. Add squash and stock. Bring to a simmer and cook until squash istender, about 15 to 20 minutes.• Remove squash chunks with slotted spoon, place in a blender and puree.Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.SOUPS & SALADS67

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