Hazelnut squash soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mashed, cooked squash; -OR- |
| 12 | ounces | Frozen cooked squash |
| 1 | cup | Finely chopped hazelnuts (Oregon) |
| ½ | cup | Finely chopped onion |
| 1 | quart | Chicken broth or stock |
| Salt to taste | ||
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | 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. Garnish with roasted and sliced hazelnuts, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board