Hazelnut Squash Soup

Hazelnut Squash Soup

1 1/2 cups mashed cooked squash
OR
1 12-ounce package frozen cooked squash
1 cup finely chopped Oregon hazelnuts (4 ounces)
1/2 cup finely chopped onion
1 quart chicken broth
OR
1 quart chicken stock
Salt – to taste
1/4 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons sherry

Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if desired.