Thanksgiving Meal from Liz Bustamante (Clearinghouse ? / 4)

In case you require a last minute delicious dish.
Squash Soup
2 lg. butternut squash
6 T butter (or olive oil)
1 yellow onion, diced
8 fresh sage leaves
6 cups vegetable broth
1/2 c. canned chestnuts (or 'puree') (*actually I used almonds)
salt and pepper to taste
splash of maple syrup

Cut squash in half, scoop out seeds and strings and place cut side down in baking dish. Bake squash at 400 F for 45 minutes or until done. Saute onions with sage in butter for 10 minutes. Puree onions with chestnuts. Mix puree and broth together in a stock pot. When squash is finished, remove from oven and scoop out flesh. Puree. Add to stock pot. Heat. Add salt, pepper and splash of maple syrup to taste.

Enjoy!Liz