Winter Squash Soup
- 1 lg onion
- 2 1/4lb winter squash or pumkin (gross wt.)
- 1 sweet potato or yam
- 2 tbsp olive oil
- 1 cup milk
- salt+pepper to taste
- 2 tsp sugar
- 4 tsp butter
- 1/4 cup heavy cream
- 4 thick slices of toasted bread
- 1 cup of water
Method:
Peel and chop the onion, potato, and squash removing the seeds from the squash. In a heavy sauce pan, brown the onion in the olive oil and then add the potato and squash.
Cook over low heat for 5 minutes, stirring frequently to avoid sticking. Add water, milk, sugar, salt, and pepper so that the liquid covers the vegetables. Cook for 30 minutes on low heat. Then puree in a blender and return to the heat. Add the cream and whisk in the butter. Bring to a boil for 30 seconds and serve immediately garnishing the soup with the slices of bread.
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