Winter Squash Soup
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.
Copyright © 1998 StarChefs. All rights reserved.