Hazelnut Squash Soup

8 ingredients
4 steps

Ingredients

  • 1 1/2 cups winter squash mashed, cooked, or 1 package frozen cooked
  • 1 cup hazelnuts (filberts) finely chopped
  • 1/2 cup onions finely chopped
  • 1 quart chicken broth or stock
  • 1 x salt to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or margarine
  • 2 tablespoons sherry

Directions

  1. 1
    Combine squash, hazelnuts, onion and broth in saucepan.
  2. 2
    Bring to a boil; cover and simmer 30 minutes, stirring occasionally.
  3. 3
    Stir in salt to taste, pepper, butter and sherry.
  4. 4
    Serve with roasted hazelnuts or pumpkin seeds if desired.

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