Buttercup squash soup

November 8, 2006

Serves 6

5	tablespoons butter
1	large onion, chopped
2	pounds peeled buttercup squash, cut into 2-inch pieces
6	cups chicken stock, or more to taste
	Salt and pepper, to taste
1/2	cup heavy cream

1. In a Dutch oven, melt the butter. Add the onion and cook, stirring often, over medium-high heat, for 5 minutes.

2. Add the squash pieces to the onion mixture. Continue cooking, stirring often, for 5 minutes more.

3. Add the chicken stock, salt, and pepper. Bring to a boil. Lower the heat, cover the pan, and simmer the soup for 20 minutes or until the squash is tender.

4. In a blender, work the soup a little at a time until it forms a puree.

5. Return the soup to the pan and stir in the cream. Bring to a boil. If the soup seems too thick, add more stock until the soup is the consistency you like. Taste the soup for seasoning and add more salt and pepper, if you like. Ladle into bowls. Adapted from Tish Bullock