This is another fall favorite. Enjoy!
Squash Soup
Serves 8
1 butternut squash (3 lbs)
1 onion
1 cup diced celery
6 cups chicken broth
1 cup milk
1/2 cup pecans
Peel and cut squash into 3/4 inch chunks. In 5-6 qt pot, heat olive oil and stir onion and celery until tender. Add pecans. Stir until lightly browned. Add squash and broth. Cover and bring to boil. Reduce heat and simmer until squash mashes easily, about 20-25 minutes. Add milk. Puree soup in food processor. Garnish with more nuts.
Wednesday, June 25, 2008
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