Hazelnut Squash Soup

• 1 1/2 cups winter squash mashed, cooked, or 1 package frozen cooked
• 1 cup hazelnuts (filberts) finely chopped
• 1/2 cup onions finely chopped
• 1 quart chicken broth or stock
• 1 x salt to taste
• 1/4 teaspoon black pepper
• 2 tablespoons butter or margarine
• 2 tablespoons sherry

1. Combine squash, hazelnuts, onion and broth in saucepan.
2. Bring to a boil; cover and simmer 30 minutes, stirring occasionally.
3. Stir in salt to taste, pepper, butter and sherry.
4. Serve with roasted hazelnuts or pumpkin seeds if desired.

winter, hazelnuts, onions, chicken broth, salt, black pepper, butter, sherry

Taken from recipeland.com/recipe/v/hazelnut-squash-soup-32332 (may not work)