Recipe: Butternut Squash Soup

Butternut Squash Soup

10 tablespoons butter
1 cup chopped white onions
1 1/2 cups chopped celery
1 1/2 teaspoons garlic, finely chopped
1 1/2 pound butternut squash
4 tablespoons chicken granules or 2 cubes
1/2 teaspoon white pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon nutmeg
2 quarts water
3/4 cup flour
1 1/2 teaspoons Worcestershire sauce
1/2 cup sherry, optional
1 cup chicken broth, warmed
1/12 teaspoon chopped parsley

Melt 3 tablespoons butter in stockpot over medium heat. Add onions, celery and garlic. Saute until tender. Halve the squash, scoop out seeds, peel and cut into small cubes. Add squash, chicken granules or cubes, pepper, sage, thyme, nutmeg and water. Bring to a boil. Reduce heat and simmer 15-20 minutes or until sqush is tender. If you want a smoother soup, put 3/4 of mixture in the blender and puree, then return to the pot. Place remaining butter in large skillet over low to medium heat until melted and bubbly. Stirring continuously, add flour and cook 3-4 minutes or until roux turns light golden brown. Add 3-4 cups hot soup to the roux mixture, stirring to dissolve all lumps completely. return to pot and stir until soup begins to thicken. Add Worcestershire sauce, sherry and warm broth. Add parsley and serve. Makes 1 gallon. You may add more broth if a thinner soup is wanted.