Subject: RECIPE: Butternut squash soup
From: [email-masked] (Frederic W. Brehm)
Date: 10 Jun 88 08:03:41 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE SQUASH-SOUP SP "4 Dec 87" 1988
.RZ "BUTTERNUT SQUASH SOUP" "Makes a meal with cheese, bread, and red wine."
Here is a rich soup which is easy to make and popular with guests.  I like
this best with cheese, bread and red wine as a winter meal, but you can
serve it as a first course.  The original recipe came from
\fIFood & Wine\fR magazine a couple of years ago.
.IH "Serves 6"
.IG "2 Tbsp" "unsalted butter" "30 ml"
.IG "1" "small onion,"
chopped
.IG "1 tsp" "rosemary" "5 ml"
.IG "1" "small butternut squash,"
peeled and cut into chunks
.IG "6 cups" "chicken stock" "1.5 l"
.IG "1 cup" "heavy cream" "250 ml"
.IG "1 tsp" "salt" "5 ml"
.IG "\(12 tsp" "freshly ground white pepper" "2.5 ml"
.IG "" "hot pepper sauce"
.IG "\(12 cup" "chopped walnuts," "60 g"
toasted
.PH
.SK 1
Melt the butter over moderate heat in a large heavy saucepan.  Add the
onion and rosemary.  Cook for about 5 minutes until the onion is soft.
.SK 2
Add the squash, chicken stock, cream, salt, pepper and hot pepper sauce.
Reduce the heat and cover.  Simmer, stirring occasionally, for about 2
hours until the squash is very soft.
.SK 3
Use a food processor or blender to puree the hot soup.  Add additional
stock if the soup is too thick.
.SK 4
Toast and chop the walnuts.  Ladle the soup into bowls and garnish with the
walnuts.
.SH NOTES
As a variation, you may chop some or all of the walnuts in the food
processor or blender while the soup is pureed.  This will give the soup a
slightly different taste and texture.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 2 hours cooking.
.I Precision:
measure the hot pepper sauce.
.WR
Fred Brehm
Siemens Research and Technology Laboratories, Princeton, New Jersey, USA
ihnp4!princeton!siemens!fwb	[email-masked]