* 51 * Rock 'N' Roll Cookbook

Smells Like Butternut Squash, Apple And Pear Soup

Ingredients:

3 Tbsp butter 1/4 tsp tarragon
10 White onions, chopped 1/2 cup dry vermouth
2 lbs butternut squash, peeled and chopped 1 cup heavy cream
2 apples, peeled, cored and quartered salt, black pepper and white pepper
1 Asian Pear Garnish:
2 qts vegetable stock 5 tsp fresh chives, chopped
5 cups sour cream

Melt butter in a deep skillet over a low flame. Saute the onions, squash, apples and pear in the butter until tender. Add the vegetable stock, tarragon, salt and white pepper to your liking. Bring the whole concoction to a boil then cover and simmer over a low flame until the squash and apples are fully cooked (approximately 5 minutes). Remove from heat and puree in a food processor until creamy. Then, stir in the cream and the vermouth. Season to taste with salt and pepper. Serve hot with a dallop of sour cream and a sprinkle of chives.

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