"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Mike Bukowick
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole garlic bulb
1 medium butternut squash (4 cups of 3/4 inch cubes)
4 tsp. olive oil
3 cups leeks (4 large leeks, chopped)
2 cups water
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
Directions:
Heat oven to 350║. Remove white flaky skin from garlic, wrap in foil, bake 1 hour, cool 10 minutes, squeeze out cloves.

Heat oil in saucepan over medium high head. Add leeks, sautÚ for 5 minutes, until tender. Stir in garlic, squash, water, broth, salt and pepper and bring to boil. Simmer 10 minutes. Put in blender (cover top hole for steam vent with a towel). Blend until smooth.

 

 

 

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