Hazelnut Squash Soup Recipe

Hazelnut Squash Soup Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Mashed, cooked squash, -OR-
12 ounce: Frozen cooked squash,
1 cup: Finely chopped hazelnuts, Oregon
1/2 cup: Finely chopped onion,
1 quart: Chicken broth or stock,
Salt to taste,
1/4 tsp: Pepper,
2 tbsp: Butter or margarine,
2 tbsp: 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


Source from luhu.jp