Panera Bread Company Butternut Squash Soup

By smaier

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion
• 1 tablespoon fresh rosemary (1 teaspoon dried)
• 1 small butternut squash, chopped
• 6 1/3 cups chicken stock (50.4 ounces)
• 1 1/4 cups heavy cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 cup chopped walnuts
• Hot pepper sauce

Preparation

Step 1

Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft (approximately 5 minutes).

Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours - or until squash is tender.

Use blender to puree the hot soup.

Toast walnuts to use for garnish.