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BUTTERNUT SQUASH SOUP 2 large butternut squash (about 10 to 12-inches), peeled, seeded and sliced 1 large onion, chopped 4 Tbsp. butter 3 Tbsp. olive oil salt and pepper 6 medium potatoes, peeled and sliced 8 c. chicken broth or water 1 Tbsp. cornstarch 1 c. light cream 1/2 c. Parmesan cheese, grated sour cream (optional) In a large pot with a cover, saute onion in butter and oil until onion is wilted. Add slices of squash and potato. Stir over low heat to blend flavors, then add the chicken broth and the cornstarch, dissolved in a little cold water. Season to taste with salt and pepper; simmer for 1 hour, stirring occasionally. Mash vegetables slightly with slotted spoon for chunky- style soup or blend small amounts until all is smooth for a creamy soup. Add the cream and heat slowly to serving tempera- ture and serve with grated Parmesan. Top with sour cream, if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |