"Frances Watson" > wrote in message
. net...
>I am trying to find a recipe using butter nut squash for soup any one that
>has one it would be appreated
> Thanks
>

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Here are a couple. The first one I haven't made but looks good and the
second one I have made and it's AMAZING!!!!!!!!!!:
Cyndi


Apple and Butternut Squash Bisque

1 1/2 pounds peeled, seeded butternut squash (2 small), cut in chunks
2 tart green apples, peeled and chopped
1 onion, coarsely chopped
Pinch each of rosemary and marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon ground white pepper
1 quart chicken stock
1/2 stick (4 tablespoons) butter
2 tablespoons flour
1 1/2 cups half-and-half

Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and
stock in heavy saucepan. Bring to a boil and simmer 1 hour.

Strain squash and apples from soup, puree in electric blender and return to
soup. Melt butter in a separate saucepan. Add flour, mix well and pour soup
through a strainer over the flour mixture, a little at a time.
Stir well with a whisk. Bring to a boil. Stir half-and-half into soup and
heat through but do not boil. Makes 6 servings. FROM: .





Whisky Squash Soup

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
3 pounds squash (acorn, buttercup, butternut, etc.)
6 cups chicken stock
1/4 cup rye whiskey
1 bay leaf and 2 sprgs thyme, tied together with string
1 tablespoon maple syrup
salt and white pepper to taste
1/4 cup sour cream or whipping cream

Cut the squash in half and use a spoon to scoop out the seeds. Peel the
squash and cut the flesh into cubes. In a soup pot, melt the butter with the
olive oil over medium-low heat and cook the onion, covered, until tender.
Stir in the squash, stock, whisky, herb bundle, and syrup and bring to a
boil over high heat.
Reduce heat to low and simmer, uncovered, until squash is softened, about 30
minutes. Remove the herb bundle and discard. Using a food process or a
hand-held immersion blender, puree the soup until smooth. Return the soup to
a simmer over medium heat and cook for 10 minutes. Season to taste with salt
and pepper. Whisk in the sour cream or whipping cream, or drizzle a
tablespoon or so over each bowl. Serves 4-6.
Posted by: hahabogus Mar 22 2002