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1 Butternut Squash
1 Onion or shallot
2 tbsp. olive oil
3 cups broth, chicken or vegetable
2 tsp fresh thyme
salt & cayenne pepper to taste
taosted walnuts & crumbled blue cheese
Cook
squash in microwave on high for 10 minutes, turn and
cook 10 minutes more. Repeat until it is cooked through
or cook in the oven on 350 until soft, about 45 minutes.
Halve and remove seeds. Scrape insides into blender
or food processor. While the squash is cooking, saute
one medium onion or shallot in olive oil. Add broth,
thyme, salt, and cayenne. Add to blender with squash,
blending until soup reaches desired consistency. Season
adn serve sprinkled with walnuts and blue cheese. |
