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Creamless Creamy Squash Soup Recipe

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This recipe for Creamless Creamy Squash Soup, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Joyce
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 celery rib, chopped
2 medium carrot, chopped
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 pound winter squash - butternut, peeled, seeded and chopped into 1/2 inch pieces
1/2 pound boiling potatoes, peeled and cut into 1/2 inch cubes
1/8 teaspoon red pepper flakes
2 teaspoons sea salt
3 1/2 cups boiling water, plus extra for thinning
1 Italian almond macaroon, finely crushed

Directions:
Directions:
Cook celery, carrot and onion in 2 tablespoons oil in a 3 quart heavy pan over low heat, stirring occasionally, until tender, but not browned - 10 to 12 minutes. Add squash, potatoes, pepper flakes and sea salt. Stir in 3 1/2 cups boiling water and simmer covered until vegetables are very tender, about 20 minutes.
Puree soup in batches in a blender, adding more water to thin to desired consistency.
Serve soup sprinkled with cookie crumbs.

Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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