US. Foods, Roanoke Division
4 Tablespoons Butter
1 Medium Onion, peeled and diced.
1 Rib of Celery, diced
Salt and pepper To Taste
1 Medium Butternut Squash, roasted and cooled.
Half Cup All Purpose Flour
3 Cups Chicken Broth or Stock
1 Cup Cream
Cayenne Pepper to Taste
1 or 2 Tablespoons of Honey
What to do:
In a large pot, season and sauté the diced onion in butter until tender; this should take about 5 minutes.
Add the roasted butternut squash and the flour and stir until well incorporated.
Stir in the broth, bring to a boil, reduce to a simmer, and cook for 20 minutes.
Puree the mixture with an immersion blender or a stand blender until smooth.
Add the cream, cayenne pepper, and honey and simmer until the desired consistency has been reached. Taste and adjust seasoning if necessary.
Garnish with chopped parsley or chives.