Hazelnut Squash Soup Recipe
Yield: 6 ServingsRecipe 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
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
Tags
Soups