Ingredients
1 butternut squash
4 c. chicken broth or stock
1 T. dried tarragon (3 T. fresh)
1 T. minced parsley
1/2 t. celery seed (celery salt, if you prefer)
1 medium onion, chopped
1 clove garlic, minced
2 T. sherry, marsala, other suitable cooking wine
4 T. flour
Salt & Pepper, to taste
1 c. medium cream
Preparation
Cover squash with broth. Add tarragon and parley and cook until tender. Saute onions and garlic in butter and sherry, cook until soft. (For those looking to save dishes and time, try using a microwave.)Add flour to onion mixture. Add onion mixture to squash and stir. Simmer until mixture is slightly thickened. Puree with blender or processor. Season to taste, add cream shortly before serving.
