*  Exported from  MasterCook II  *
 
                           Butternut Squash Soup
 
 Recipe By     : COOKING RIGHT SHOW#CR9665
 Serving Size  : 8    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tablespoons   unsalted butter
    3      Cups          yellow onions -- chopped
    3      Cups          baked butternut squash
    6      Cups          rich chicken or vegetable stock
    1 1/2  Tablespoons   high quality curry powder -- lightly toasted
      1/4  Teaspoon      freshly grated nutmeg
    1      Tablespoon    honey
    1      Cup           heavy cream, light cream or milk
    3      tbsp          dry sherry
                         Kosher salt and freshly ground white peppe
                         --Garnish--
                         Toasted pepitas (pumpkin seeds) <<OR>>
                         slivered almonds
 
  =20
 In a large saute pan, melt the butter and saute the onions until very soft
 but not brown. In a food processor, in batches if necessary, puree the
 onions and baked squash. Transfer to a large saucepan and add the stock,
 curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.
 
 Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
 sherry and correct seasoning with salt and pepper. Serve in warm bowls
 garnished with pepitas or almonds.
 
 Yield: 8 servings
 
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 
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