butternut squash, chopped
chicken stock (50.4 ounces)
fresh rosemary (1 teaspoon dried)
chopped walnuts (optional)
4 to 5 dash(es)
hot pepper sauce
1Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft. (approximately 5 minutes).
2Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours or until squash is tender.
3Use blender to puree the hot soup.
4Toast walnuts to use for garnish, if using
5Serve steaming hot with a swirl of sour cream.
Source: Panera Bread Company