"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Warm and Spicey Butternut Squash Soup Recipe

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This recipe for Warm and Spicey Butternut Squash Soup, by , is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Nash
Added: Tuesday, January 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium butternut squash about 2lbs.
1 small onion diced or leek, green part removed, cleaned and sliced thin
1 granny smith apple, peeled and thinly sliced
3 T. butter
1/2tsp. ground ginger
4-6c. Chicken broth depending on desired consistency
1/2 c. whipping cream
1/4tsp. cayenne pepper
salt and pepper to taste

Directions:
Directions:
Peel squash, cut in half and scoop out the seeds. Chop to medium size cubes and set aside. In a Dutch oven sauté onion or leek and sliced apple in 3 T. of butter. Add squash and sauté 5 to 8 minutes. Add 4 cups of chicken broth. Bring to a boil, simmer for 40 minutes until vegetables are soft. In batches puree in food processer or use emersion blender. Return to stove, add spices, cream and salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Serves 6-8
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
This is the perfect Fall soup!

 

 

 

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