1 butternut squash about 3 lb., peeled, seeded and cut into ½ inch dice, or 2 lb. peeled, cubed butternut squash (fresh or frozen)
3 tablespoons brown sugar
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
3 tablespoons mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon Italian seasoning
18 slices French bread, ¼-inch thick
1/2 cupFisher® Chef’s Naturals Chopped Walnuts
Soup: Heat butter over medium-high heat in a large saucepan. Add onion and squash. Cook, stirring, until onions are translucent and squash has begun to soften. Reduce heat to medium low and cover, stirring occasionally until squash is very soft, about 15 minutes.
Stir in 2½ cups water, sugar, salt and pepper. Transfer soup in batches to a blender and puree until smooth. Return to heat and stir in heavy cream. Keep warm.
Croutons: Combine mayonnaise, cheese and seasonings in a small bowl. Spread mayonnaise mixture onto one side of bread pieces. Arrange bread on a cookie sheet and top with walnuts. Broil 1-2 minutes or until nuts begin to brown and mayonnaise mixture begins to bubble. Serve 3 croutons on top of each bowl of soup.
Note: Do not allow soup to boil after cream has been added.