- Cut squash in half, deseed, and bake in 350 degree oven until tender.
- Dice onions and cook with butter until brown and somewhat caramelized.
- Spoon cooked squash into onions and cook for a few minutes.
- Stir in marjoram and stock and cook a few more minutes.
- Let cool slightly and blend until smooth.
- Thin with chicken or vegetable stock to get a thick soup constancy
- Can be served with a spoonful of cream, sour cream, or yogurt.
- Source: Heather
Category: American Modified 1/4/13