SAMHUINN: Hazelnut Squash Soup
1 1/2 cups mashed, cooked squash or 1 12 ounce package frozen cooked squash
1 cup finely chopped hazelnuts
1/2 cup finely chopped onion
1 quart chicken broth or stock
salt to taste
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons sherry
Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry.
Garnish with roasted and sliced hazelnuts, if desired.
