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Sherried Squash Soup

Such a wonderful, cold-weather treat, this simple soup will please all who sit about your table. The addition of sherry is the key to this flavorful and good-for-you soup. BBC GoodFood suggests topping the soup with seed-bread croutons. We did that, and then some, serving the soup with a dollop of crème fraîche, AND the croutons, AND a little tipple more of the sherry, with a very happy result!

Sherried Squash Soup

1 large onion, halved and sliced
2 tbs. olive oil
4 tbs. dry sherry
2 lb. 4 oz. butternut squash, peeled, deseeded and chopped (about 1 lb. 14 oz. after preparing)
20 oz. hot vegetable stock

Sherried Squash Soup

Cook the onion in the olive oil for 5 minutes, or until softened. Add the sherry and the squash and sizzle for 1-2 minutes. Pour in the stock, then cover and simmer for 20 minutes until the squash is tender when pierced with a knife.

Whiz in the food processor until smooth and check seasonings. Serve topped with croutons.

Seed Bread Croutons

Trim the crust from a few slices of seeded bread and cut into cubes. Fry in olive oil until crisp and golden. Drain on paper towel. They will keep in a sealed container for 2 days.

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