Autumn Squash Soup
Yields 24 portions or 60 shooters
Serving Size 1 bowl or 1 shooter glass
3 oz Milled Flaxseed
1/2 C Canola Oil
2 lb Onions, chopped
10 1/2 lb Frozen or Fresh Cooked Cubed Butternut Squash
2 1/4 Qts Chicken Stock, Apple Juice or Water
3 1/4 C Buttermilk
1 tsp. Ground White Pepper
1 Tbs. Sea Salt
3/4 C Dry Sherry, optional
• Place milled flaxseed in a non-greased heavy skillet. Cook and stir 2 to 3 minutes on medium heat.

• Add oil and onion. Sauté until soft. Transfer to heavy stock pot.

• Add squash and stock. Cover, bring to a boil, reduce heat and simmer 40 minutes. Remove from heat; use hand blender to process until smooth.

• Whisk in buttermilk, pepper and sea salt.

• Add sherry if desired. Taste and adjust seasonings.

• Reheat to very warm before serving. Do not boil.

• To serve, pour into individual shooter glasses for entertaining or serve in bowls.