"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Spiced Squash Soup Recipe

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This recipe for Spiced Squash Soup, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Duff
Added: Monday, May 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large butternut squash;
1 large sweet potato;
1 carrot - peeled;
olive oil;
1 medium onion - chopped;
6 cups vegetable stock, chicken stock, or water;
1 cup heavy cream;
1/2 tsp. cayenne;
1 tsp. cinnamon
1 tsp. cumin;
pinches of grated nutmeg, salt, and pepper;
1 cup grated parmesan;
1 piece parmesan rind

Directions:
Directions:
Halve and seed the squash. Rub squash, potato and carrot with olive oil. Place in roasting pan, cut side down, and add 1 cup of water. Roast at 350 for about 1 hour - until soft. Cool the roasted vegetables in the cooking liquid. In a stockpot heat 1 tbsp. olive oil and cook onion until soft and translucent. Scoop flesh from roasted squash and add to pot. Peel sweet potato and chop carrot and add along with juices from the roasting pan and stock. Bring to a boil and add cheese rind. Reduce heat and simmer for 20 minutes Remove rind. Puree soup and add cream and spices. Check consistency - if too thick add stock, too thin return to heat and reduce. Stir in grated parmesan and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 to 2 hours
Personal Notes:
Personal Notes:
Keeps refridgerated for 3 days

 

 

 

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