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home > recipes > soups > delightful squash soup
from NY, US 3 large acorn squash 1 medium butternut squash 2 Tbs olive oil 2 Tbs butter 1 lg onion 2 shallots chopped 1 bay leaf 6 cups chicken broth 1 8 oz, Boursin cheese with herbs 1/2 cup heavy cream 4 Tbs honey or to taste salt and fresh grated black pepper to taste dash of grated nutmeg Combing several recipes, I came up with this recipe which will be our Thanksgiving soup this year. Bake whole squash in a 350 F oven until flesh is easily pieced with a fork, about 1 to 1 1/2 hours or microwave each squash for about 20 minutes on high till tender. Cool squash, cut in half, remove seeds and scoop out flesh. Sauté the chopped onion and shallot in the butter and oil until wilted and pale golden. Add the cooked squash, chicken broth and bay leaf and bring to a boil and cover and simmer about 15 to 20 minutes. Remove bay leaf. Use a stick blender or blend mixture in batches until smooth. Stir in the Boursin cheese to melt, then mix in the heavy cream, season to taste with salt and pepper and add a hint of sweetness with the honey and a dash of fresh grated nutmeg. Serves 8 to 10.

Delightful Squash Soup


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keyword: delightful
keyword: squash
recipes for soups
recipes by butterflydog
Email Address:
(posted November 15, 2006)

from NY, US

3 large
acorn squash
1 medium
butternut squash
2 Tbs
olive oil
2 Tbs
butter
1 lg
onion
2 shallots chopped
1
bay leaf
6 cups
chicken broth
1 8 oz,
Boursin
cheese with herbs
1/2 cup
heavy cream
4 Tbs
honey or to taste
salt and fresh grated black pepper to taste
dash of grated nutmeg

Combing several recipes, I came up with this recipe which will be our Thanksgiving
soup this year.

Bake whole squash in a 350 F oven until flesh is easily pieced with a fork, about 1 to 1 1/2 hours or microwave each squash for about 20 minutes on high till tender. Cool squash, cut in half, remove seeds and scoop out flesh.

Sauté the chopped
onion and shallot in the butter and oil until wilted and pale golden. Add the cooked squash, chicken broth and bay leaf and bring to a boil and cover and simmer about 15 to 20 minutes. Remove bay leaf. Use a stick blender or blend mixture in batches until smooth. Stir in the Boursin
cheese to melt, then mix in the heavy cream, season to taste with salt and pepper and add a hint of sweetness with the honey and a dash of fresh grated nutmeg.

Serves 8 to 10.



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