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
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
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
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