ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Winter Squash Soup

Ingredients

3 Tablespoons Olive oil

3 Tablespoons Butter

1 large Onion, chopped

4 cups Water

4 cups Chicken broth

4 cups Winter squash, peeled, seeded and medium diced (Acorn, Butternut, or Hubbard squash)

2 Carrots, peeled and diced

1/4 cup Parsley, chopped

1 teaspoon Thyme

Salt and pepper to taste

 

Directions

Heat the oil and butter in a heavy soup pot.

Add the onions and cook until just soft.

Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes.

Cool enough for careful handling. Then carefully add small amounts of the soup to a food processor or blender. Puree the entire batch.

Return to pot and re-warm over low heat.

Serve warm.

Serves 4-6