Squash and Canary Melon Soup


Butternut Squash and Canary Melon Soup

1 sweet onion, diced

2 sprigs of thyme

1 medium size, butternutsquash

2 Anjou pears, peeled and diced

1 cup Canary (or Honeydew) melon cubed

3 cups chicken or vegetable stock

1/4 cup 18% cream

Salt and pepper

Maple walnut topping

Squash and Melon Soup

Slice butternut squash into rounds, place on a baking sheet.

Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.

Sauté onion, roasted squash, pear and melon, thyme in 1 tablespoon butter and olive oil.

Cook for 10 minutes, then add 3 cups of chicken stock

Let the soup simmer for 30 minutes, blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.

In a small frying pan, toast walnuts in maple syrup for 2 minutes to use as a garnish for the soup.

© Ann Ivy Male 2011

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