Hazelnut Squash Soup
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
|
*
|
30 | ml |
butter
or margarine |
|
30 | 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.