Addendum - the recipe
It's real; it's a pain to make; but boy! is it gooooood!
1 medium butternut squash - peeled and cut into 1" cubes (this is the hardest part)
1/2 onion (I like Vidalia or Spanish onions)
1-2 tablespoons butter
1/4 teaspoon Allspice
dash of garlic salt
2 cups (approx.) chicken stock (or 1 large can)
light cream to taste
salt to taste
Chop onion very fine and sauté in butter until transparent and soft (do not brown). A
Add the peeled, cubed butternut squash, spices, and barely cover with chicken stock. [If
you use canned soup, use low sodium as regular may overpower the taste of the squash.]
Simmer (stirring occasionally) until squash is very tender (20-30 minutes).
Remove from heat and puree in blender or food processor. You may have to do it in several
batches. You may either add cream to
the whole batch or a little at a time to individual servings - the thickness of the soup
will depend on how much cream is used. It's
great without it as well.
Posted on Aug 27 1999, 12:57 PM