HAZELNUT SQUASH SOUP
Yield: 6 servings.
• 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
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
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