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This wonderful soup comes to me from my sister, who got the recipe from my Aunt Ruth. (In case you donít know, I come from a family wherein there are many gourmet cooks, and our Lawson family gatherings provide plenty of wonderful evidence!) This could easily become cold weather "comfort food" Ė just donít tell them itís squash.

4 tablespoons butter
1 large onion chopped

2 lbs. butternut squash, peeled, seeded, & diced
1 apple, peeled, seeded, & diced
2 pears, peeled, seeded, & diced
4 cups chicken stock
1 cinnamon stick

ľ cup dry white wine (optional)
some dill weed (optional)
some chopped parsley (optional)
freshly ground pepper
dash of salt to taste
sour cream or yogurt for garnish

  1. In large pot melt butter and sauté onions until translucent.
  2. Add stock, squash, cinnamon stick, pear, apple and bring to boil and simmer until tender.
  3. Add wine. Take out cinnamon stick and put through blender or food processor. Return to large pot and put cinnamon stick back in liquid. Season to taste.
  4. Serve with a dollop of sour cream, if desired.