butternut squash, chopped
chicken stock (50.4 ounces)
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fresh rosemary (1 teaspoon dried)
chopped walnuts (optional)
4 to 5 dash(es)
hot pepper sauce
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
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
Blondie Pussycat blondie8080 - Sep 17, 2011
Yet another hearty soup for fall and winter. Thanks Skip! Blondie ;^)