Butternut Squash
(From the kitchen of Ruth Ventura)

2		Butternut Squash, unpeeled	Bring to boil and cook until soft the squash, celery and 1 onion. Peel the cooked squash, remove seeds and puree. In a soup pot, slightly sauté 1 onion, add chicken and mushroom soup powder and squash puree, cook until well combined. Add cream to prepare a creamed soup before serving. Garnish with roasted pumpkin seed
4	sticks	Celery
2	large	Onion, finely chopped
2	Tbl	Chicken Soup Powder
2	Tbl	Mushroom Soup Powder
		Light Cream or Sour Cream
		Pumpkin Seeds, Peeled, Roasted
		Salt and Pepper

From the Recipe Collection of Nurit Friedman