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Creamy Squash Soup Recipe

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This recipe for Creamy Squash Soup, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Short
Added: Monday, May 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Butternut squash, halved, peeled, seeded and cut into 1" pieces.
1 1/2 C diced onion
2 carrots, peeled and diced
3 (13 3/4 oz.) cans chicken broth
1/2 tsp. salt
2 Tbsp. butter
1/2 C light or heavy cream

Directions:
Directions:
In a medium saucepan, combine squash, onion, carrots, broth and salt.
Simmer, uncovered, until squash is very tender, about 40 min.
Puree soup in a blender or food processor with the butter. Whisk cream into soup.
Put back into sauce pan to reheat.
Serve in wide, shallow bowls with a dollop of sour cream, if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Other toppings that are good: Cinnamon croûtons, spiced pecans, cornbread croûtons.

 

 

 

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