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Butternut Squash soup Recipe

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

Contributor:  
Contributor:  
Nick & Linda Agostinacchio
Added: Tuesday, March 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium butternut squash
1 med. onion
1 tbsp grated ginger
3 tbsp of unsalted butter
1-2 cups water
3 cups chicken broth
salt and pepper to taste
sour cream for garnish

Directions:
Directions:
Cut squash in half lengthwise and scoop out seeds. On an oil sprayed oven pan, place halves cut side down and bake for 45 min at 350. While squash is baking, cook the onion and ginger in the butter in saucepan over low heat until softened. Add broth and simmer for at least 10 min. covered.
Now add cooled squash pulp to sauce pan and transfer mixture to a blender or food processor in batches until pureed. Add enough water to achieve desired consistency and salt and pepper to taste. Return soup to the sauce pan and cook over moderate heat until hot. Garnish each portion with a heaping teaspoon of low fat sour cream. Voila!

 

 

 

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