Butternut Squash Soup

1. 1

   In saucepan cook onions over medium-low heat with 1 tablespoon butter until softened.

2. 2

   Add salt, squash and cloves and cook, covered, over low heat for 10 to 15 minutes or until tender.

3. 3

   Add stock and simmer for 15 minutes.

4. 4

   Add cream and bring to a boil. In small saucepan, cook remaining 3 tablespoons butter over medium heat until nut-brown and add to stock mixture.

5. 5

   In blender, puree the mixture in batches and strain through fine sieve into a bowl. Add salt and pepper to taste and garnish with Blue cheese, sage and parsley (or some toasted walnuts).

* Per serving · 4 servings · Values may vary.

No additional tips available.