Sweet Squash Soup

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Sweet Squash Soup

 

 

 

1 large buttercup or butternut squash

 

(about 4 or 5 cups)

 

4 tablespoons margarine

 

½ teaspoon salt

 

6 cups water or sweet stock

 

 

 

Peel and slice the squash into small chunks and simmer in the water

until tender (about 25 minutes). Add the rest of the ingredients and

blend with a hand blender. Serve with hazelnut pesto (below) swirled

into the soup.

 

 

 

Hazelnut Pesto

 

 

 

2 tablespoons margarine

 

2 tablespoons brown sugar

 

1 tablespoon fresh parsley

 

1/8 cup chopped toasted hazelnuts

 

 

 

Blend all ingredients with a blender, hand blender, or food

processor.

 

 

 

Other squash soup ideas are Curry: where you add 1 teaspoon of

curry powder to the basic recipe. And Roasted Chili: where you roast

jalapeno or poblano chilies then puree them and stir them in instead of

the pesto.

 

 

 

 

 

 

 

The Lord of the Rings Cookbook