Butternut Squash Soup

1. 1

   In a large heavy stockpot, melt butter over medium heat.

2. 2

   Add onion and rosemary and saute until the onion is soft, about five minutes.

3. 3

   Add the rest of the ingredients except for the walnuts.

4. 4

   Decrease the heat to low, cover, and let come to a simmer, stirring occasionally.

5. 5

   Cook until squash is very soft, about two hours.

6. 6

   Puree hot soup in a food processor, adding extra broth, if necessary.

7. 7

   Ladle into bowls and garnish with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.