1 medium onion, chopped
1 medium butternut squash, cut in half and seeded
1 cup (more or less) chicken bullion
3 sprigs fresh thyme or 1/2 teaspoon dried
Salt and cayenne pepper
Blue cheese and toasted walnuts for garnish
In a sauté pan over medium heat, cook onion with olive oil until translucent, about 5 minutes. Add thyme and set aside.
Cook squash in microwave or oven until soft. Cool slightly, then remove pulp.
In a food processor, purée squash pulp with onion and thyme. Add chicken broth to desired consistency. Add salt and cayenne pepper to taste. Reheat. Serve with blue cheese, walnuts and chewy brown bread.
SOURCE: Recipe submitted by Phil Foster of Phil Foster Ranches (Pinnacles)