Squash Soup

1
1
1 medium
3 T
½ T
3 cups

acorn squash
kabocha squash
onion or equivalent in shallots
butter
dried marjoram
chicken stock

• 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