Hazelnut Squash Soup
Hazelnut Squash Soup recipe
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
winter squash
mashed, cooked, or 1 package frozen cooked |
*
|
| 1 | cup |
hazelnuts (filberts)
finely chopped |
|
| ½ | cup |
onions
finely chopped |
|
| 1 | quart |
chicken broth
or stock |
*
|
| 1 | x |
salt
to taste |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
winter squash
mashed, cooked, or 1 package frozen cooked |
*
|
| 237 | ml |
hazelnuts (filberts)
finely chopped |
|
| 118 | ml |
onions
finely chopped |
|
| 0.9 | l |
chicken broth
or stock |
*
|
| 1 | x |
salt
to taste |
*
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
sherry
|
|
Directions
Combine squash, hazelnuts, onion and broth in saucepan.
Bring to a boil; cover and simmer 30 minutes, stirring occasionally.
Stir in salt to taste, pepper, butter and sherry.
Serve with roasted hazelnuts or pumpkin seeds if desired.
