2 tablespoons unsalted butter
1 small onion
1 tablespoon fresh rosemary (1 teaspoon dried)
1 small butternut squash, chopped
6 1/3 cups chicken stock (50.4 ounces)
1 1/4 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped walnuts
Hot pepper sauce
Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft (approximately 5 minutes).
Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours - or until squash is tender.
Use blender to puree the hot soup.
Toast walnuts to use for garnish.
Serve in a bread bowl.
Source: Panera Bread Company