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Mohegan Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Marly Parker
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large butternut squash
3 cloves of garlic
1 small onion
3 cans of chicken broth
1 cinnamon stick (break in 1/2)

Directions:
Directions:
Halve squash. Scoop out seeds. Chop/mince garlic and onion. Mix with salt, pepper and olive oil. Fill cavity with mixture and flip squash over. Put extra mixture and cinnamon stick over top. Bake at 450 until soft.
Cool. scoop out squash with onion mixture. Add to blender in batches with chicken broth. Transfer to pot. Simmer low. Add broth if too thick. You can add one can of pumpkin to blender too if you want or even heavy cream.

Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My first soup I ever made. I made it for Mimi's birthday. I love her as much as the soup!

 

 

 

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