Cuisine: vegetarian

Source: Joe George

Prep time: 45 minutes

Number of servings: makes 6 cups

Ingredients:

  • 2 tablespoons butter
  • 1 small onion, peeled and diced
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds peeled and diced butternut squash
  • 2 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 1/4 cup chopped, toasted walnuts
  • 1/2 cup small diced apple

Directions:

Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translucent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced pumpkin; saute another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the cream and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish it with the toasted walnuts and diced apple.

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