Best Ever Squash Soup Recipe

• 1 1/4 c. sliced onion, tightly packed
• 2 1/2 c. minced butternut squash, tightly packed
• 3 c. chicken stock
• 2 c. water
• 2 teaspoon minced fresh sage
• 1 c. heavy cream
• 4 ounce. butter
• Salt and pepper to taste
• 6 tbsp. crumbled roquefort cheese, room temp.
• 6 tbsp. minced toasted walnuts
• 3 teaspoon chopped chives

1. Place onions in saucepan, sprinkle lightly with salt and cook over low heat 10 min till translucent/soft.
2. Stir in squash, cook 10 min longer.
3. Add in stock, water, sage and simmer 20 min.
4. Add in cream and simmer 5 min.
5. Puree in a food processor (in several batches).
6. Meanwhile, heat a skillet till very warm; add in butter and cook for 30 seconds, just till browned.
7. Stir into soup and season with salt and pepper.
8. Serve topped with cheese, nuts and chives.
9. Serves 4-6.

onion, butternut squash, chicken stock, water, fresh sage, heavy cream, butter, salt, roquefort cheese, walnuts, chives

Taken from cookeatshare.com/recipes/best-ever-squash-soup-55421 (may not work)