Winter Squash Soup

Nick Sundberg

This recipe works well with acorn, butternut, or Hubbard squash.

Serves 4-6

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
2 Carrots, peeled and diced
1/4 cup Parsley, chopped
1 teaspoon Thyme
Salt and pepper to taste

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. Carefully add small
amounts to a food processor or blender. Puree the entire batch. Add to
a new pot and re-warm over low heat. Serve warm.

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