American Elephants

Thanksgiving week, and the mind turns to menus and food preparation.  A soup added to a turkey dinner might be too much for many appetites, but I offer it up as accompaniment for the leftovers.

Butternut Squash Soup

2 1/2 lbs. butternut squash, peeled, seeded and cut into cubes

5 Cups chicken stock (1 large can+ 1 can condensed)

1 Cup chopped onions

3/4 Cup white part of scallions or chopped shallots

2 Cups light cream (half & half)

salt and pepper to taste (use white pepper)

In a large kettle combine squash, chicken stock, onion and scallion or shallots.  Simmer until squash is tender.  Pureé mixture in small batches in a blender.  Add cream, reheat but do not boil.  Thicken slightly with cornstarch dissolved in water. Serve, garnished with finely chopped green part of scallions or with chopped chives.