BUTTERNUT SQUASH SOUP (from the "Gooseberry Patch: Hometown Favorites" Cookbook)
1 T. olive oil
2 cloves garlic, thinly sliced
1 c. onion, chopped
1 pkg. (20 oz.) frozen butternut squash, thawed and chopped
1 can (49 oz.) chicken broth
3/4 c. orzo, uncooked
1/3 c. fresh parsley, chopped
grated Parmesan cheese and croutons for garnish
Heat oil in a stock pot. Add garlic, onion and squash. Stir to blend and cook on medium-low heat for 5 minutes, stirring often. Add chicken broth and bring to the boil. Reduce heat and simmer til squash is soft (about 10-15 minutes). Add orzo and cook til tender (about 6-10 minutes). Stir in parsley and top each bowl with garnish.
Butternut Squash Soup recipe is published in our November, 2006 Menu Minder.