"Hunger is the best sauce in the world."--Cervantes

Ellen's Littleton Butternut Squash Soup Recipe

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This recipe for Ellen's Littleton Butternut Squash Soup, by , is from The Minter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Minter
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons of butter
1 large onion finely chopped
2 lbs butternut squash, peeled, seeded, but into 1 inch pieces;
4 cups (or more) organic chicken broth;
1 pinch of ground nutmeg or 1 tsp of crystallized ginger (either or);
˝ cup of milk (2% is fine)

Directions:
Directions:
Melt butter in large saucepan over medium-high heat. Add onion and sauté until tender (about 5 minutes). Add squash and sauté 5 minutes. Add 4 cups of broth and/or nutmeg (or ginger). Cover and simmer until squash is tender (about 20 minutes).

Puree soup in Cruisinart or blender until smooth. You may have to do the puree in batches. Return to pan. Add milk. Bring soup to simmer. Season with pepper and serve.

Personal Notes:
Personal Notes:
This soup can be a main course or a side dish. Pair with a crusty bread and salad and a white wine like sauvignon blanc.

 

 

 

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