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HAZELNUT SQUASH SOUP

Yield: 6 servings.


Ingredients

• 1-1/2 cups mashed, cooked squash or 1 package (12 oz.) frozen cooked squash
• 1 cup finely chopped Oregon hazelnuts (4 oz.)
• 1/2 cup finely chopped onion
• 1 quart chicken broth or stock
• salt to taste
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine
• 2 tablespoons sherry


Directions

Combine squash, hazelnuts, onion and broth in saucepan.

Bring to a boil; cover and simmer 30 minutes, stirring occasionally.

Stir in salt to taste, pepper, butter and sherry.

Garnish with roasted and sliced hazelnuts, if desired.
 

Oregon Hazelnuts
 

Chef with red wine glass

 

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