"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Carol McAlpin
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. butternut squash (1 medium squash)
2 T. butter
1 c. chopped onion
1 celery stalk, chopped
1 1/4 tsp. cumin
5 c. chicken broth
1 vegetable bullion
1 large russet potato
1 large carrot
sour cream for garnish

Directions:
Directions:
Prepare squash -- remove seeds, cut in slices, peel and cut into cubes. Melt butter in a large pot. Saute onion and celery 4 to 5 minutes. Add other vegetables and broth. If broth doesn't cover vegetables, add water. Simmer until tender, about 30 minutes. Puree in a blender then return to soup pot. Serve with a spoonful of sour cream on top.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This soup is so good and so healthy. My kids love it.

 

 

 

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