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Roasted Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Marion Thorne
Added: Saturday, December 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds butternut squash
Kosher salt and freshly ground pepper to taste
2 tbsp unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or veg stock
3/4 cup milk
1/2 cup heavy cream
Chopped red onion for garnish
Chevril leaves for garnish

Directions:
Directions:
1. Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt ad pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh set aside, discarding the skin.
2.In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to seven minutes. Add the stock and squash and cook, uncovered for 25 minutes. Allow to cool.
3. working in batches, puree the soup in a blender or food processor and return it to the pot. stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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