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BUTTERNUT SQUASH SOUP WITH GINGER Recipe

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This recipe for BUTTERNUT SQUASH SOUP WITH GINGER, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 butternut squash
halved lengthwise, seeded
2 T vegetable oil
2 c thinly sliced onion
1 T light brown sugar
2 t minced fresh ginger
2 garlic cloves, chopped
1/2 cinnamon stick
5 c chicken broth
chopped fresh parsley

Directions:
Directions:
Preheat oven to 375F. Oil baking sheet. Place squash cut side down on sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash. Cut squash into 1/2 inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender. Add squash and 5 c chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon stick. Working in batches, puree soup in blender. Season, thinning if necessary. Sprinkle with parsley to serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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