1 tb Oil
1 lg Spanish onion; sliced
3 lg Carrots; sliced
1 lg Butternut squash; peeled,
– cut into 1-in chunks 6 c Chicken stock or broth
Salt Freshly ground nutmeg Freshly ground pepper Snipped fresh chives – for garnish HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often. Add squash and 4 cups stock. Bring to boil. Simmer, covered, until vegetables are soft, about 20 minutes. Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth. Return to pot. Stir in liquid, remaining stock and water to thin soup. Soup should be thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot, garnished with chives. Makes 12 cups