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Butternut Soup with Amaretto Cream




Source of Recipe


Meeting House Inn


List of Ingredients




3 tb olive oil
1 lg onion, chopped
2 1/2 c chicken broth
3 lb Butternut squash, peeled, seeded and cubed (8 cups)
Salt and Pepper (to taste)

Amaretto Cream

1/2 c Heavy cream
1 tbs Amaretto liquor





Recipe



In large heavy pot, add olive oil to medium heat.
Add onions and saute until translucent, about 5 minutes. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, and salt and pepper to taste. Bring to a boil. Reduce heat, Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.

Strain soup, reserving liquid. Puree squash in a food processor. Add liquid back to puree until desired texture.

Garnish
Ladle soup into warm bowls. Garnish drizzle with Amaretto cream