Butternut Squash and Tomato Bisque

Serves 6

Ingredients:
3 to 4 tablespoons butter or mild vegetable oil, such as corn or peanut
1 large onion
3 to 4 cups of chicken stock or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tablespoon maple syrup or honey
4 cups freshly made butternut squash puree (or pumpkin puree)
Salt to taste

Preparation:
In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes. Stir in 3 cups of the stock and let simmer, partially covered, about 15 minutes.

Pour the tomatoes with their juice into a food processor. Add maple syrup or honey and puree. Add the butternut squash and puree again. Strain the stock and add the onions to the processor. Puree again. Add the tomato/squash/onion puree to the stock. Season. Reheat and serve hot.

Sage pesto is an excellent garnish.

From Dairy Hollow House Soup and Bread