Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Butter, unsalted 1 C Cream, heavy
1 sm Onion, chopped 1 t Salt
1 t Rosemary 1/2 t White pepper,
1 sm Butternut squash, -freshly ground
-peeled and cut Hot pepper sauce
-into chunks 1/2 C Chopped walnuts,
6 C Chicken stock -toasted

Melt the butter over moderate heat in a large, heavy saucepan. Add the
onion and rosemary. Cook for about 5 minutes until the onion is soft. Add
the squash, chicken stock, cream, salt, pepper and hot pepper sauce. Reduce
the heat and cover. Simmer, stirring occasionally, for about 2 hours until
the squash is very soft.

Use a food processor or blender to puree the hot soup. Add additional
stock if the soup is too thick.

Toast and chop the walnuts. Ladle the soup into bowls and garnish with the
walnuts.

NOTES:

* Makes a meal with cheese, bread and red wine -- Here is a rich soup
which is easy to make and popular with guests. I like this best with
cheese, bread and red wine as a winter meal, but you can serve it as a
first course. The original recipe came from _Food Wine_ magazine a
couple of years ago.

* As a variation, you may chop some or all of the walnuts in the food
processor or blender while the soup is pureed. This will give the soup a
slightly different taste and texture.

: Difficulty: easy.
: Time: 15 minutes preparation, 2 hours cooking.
: Precision: measure the hot pepper sauce.

: Fred Brehm
: Siemens Research and Technology Laboratories, Princeton, New Jersey, USA
: ihnp4!princeton!siemens!fwb fwb#siemens.com

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