Hazelnut squash soup

Yield: 6 Servings

Measure 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

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

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