"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Joseph Phelps Winery
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Butternut Squash
1 c Brown Sugar
1 c Butter
1 qt Chicken stock, hot
1 c Heavy cream, hot
Nutmeg to taste
Cinnamon to taste
Salt to taste
Pepper to taste

Directions:
Directions:
Cut each squash in half lengthwise and spoon out the seeds. Put 1/4 c of brown sugar and 2 T of butter in half of each seed pocket. Put the squash back together, making sure that each whole squash has the butter and sugar in one of the halves. Pierce the neck end of the squash several times with a fork, and wrap with aluminum foil. Place them on a baking sheet in a 300 oven and bake until done about 45 minutes to one hour. When the squash is done, remove the meat from the skins with a spoon. Combine the chicken stock and cream in a blender. Puree until a cream consistency is achieved, season to taste with the salt, pepper, cinnamon, and nutmeg.

 

 

 

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