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Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Jana Campbell
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash, about 3 lbs., halved lengthwise, seeds removed
6 slices bacon, chopped
2 lg. yellow onions, chopped
1-1/2 tbsp chopped fresh thyme or 1-1/2 tsp dried
5-1/4 C (42 fl oz) chicken stock
1/3 C double cream or 1/2-1/2
3 tbsp dry sherry or dry Marsala wine
Pinch of cayenne pepper
Salt and freshly ground black pepper

Directions:
Directions:
Preheat oven to 375
In a baking pan, place the squash cut sides down. Add water to the pan to the depth of 1/4 inch. Bake until the squash is fork tender, about 50 minutes. Let cool, then use a spoon to scrape the flesh from the skin. You will need about 3-3/4 cups for the soup.
In a large, heavy saucepan over medium heat, saute the bacon until the fat is rendered, about 3 minutes. Add the onions and thyme and saute until tender, about 8 minutes. Remove from heat.
Transfer the onion mixture to a blender or food processor. Working in batches, add the squash and puree until smooth. Return the puree to the saucepan. Place over medium-low heat and stir in the chicken stock.. Simmer uncovered, stirring occasionally, for 20 minutes to blend the flavors. Reduce heat to low. Stir in the cream and Marsala. Add the cayenne and season to taste with salt and pepper. If the soup is too thick, thin with additional stock.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is so good on a cold autumn day. Makes a good first course and can be made a 1 day in advance and reheated over medium heat.

 

 

 

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