It feels like fall. Rainy. Ready for football!
Here's Bruce's favorite football soup, using a certain Bread Company soup as a starting point.
Bruce's Butternut Squash Soup
2 tbs butter
1 small onion
1 tbs fresh rosemary
1 small butternut squash, seeded, peeled and chopped
50 ounces of chicken stock (box and a half)
Pint of heavy cream
1 tsp salt
1/2 tsp white pepper
1/2 cup chopped walnuts
Hot pepper sauce (I use red pepper flakes)
Light dusting of pumpkin pie spice
Melt butter over medium heat in your large pot. Add the onion and rosemary and cook about 5 mins until soft.
Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for 2 hours.
Use blender to purée the hot soup.
Toast walnuts to use for garnish.
Mine is best. Here's another.