2 acorn squash, cooked
2 medium onions, halved and thinly sliced
2 tbsp butter
1/4 cup champagne
4-5 cups chicken broth
2 tbsp butter
1/2 tsp nutmeg
Salt and pepper to taste
1/4 cup sour cream
2 medium onions, halved and thinly sliced
2 tbsp butter
1/4 cup champagne
4-5 cups chicken broth
2 tbsp butter
1/2 tsp nutmeg
Salt and pepper to taste
1/4 cup sour cream
- Saute onions in 2 tbsp butter
- Add champagne and cook until liquid is absorbed and onions are golden brown, stirring often
- Add squash and broth, cover and heat through over medium heat stirring, occasionally
- Use immersion blender to puree until smooth then whisk in 2 tbsp butter
- Season with nutmeg, salt, and pepper
- To decorate drop a small spoonful of sour cream in each bowl and swirl with a knife