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Squash Soup Recipe

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

Contributor:  
Contributor:  
MaryBeth Madden
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups (About 2 Large Squash) Seeded 2-inch wide chunks butternut squash
Melted Butter (for brushing)
1 Tablespoon Kosher Salt, plus 1 teaspoon
1 Teaspoon Freshly Ground White Pepper, plus 1/2 teaspoon
3 Cups Chicken or Vegetable Stock
4 Tablespoons Honey
1 Teaspoon Minced Ginger
4 Ounces Heavy Cream
1/4 Teaspoon Nutmeg

Directions:
Directions:
Preheat the oven to 400.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30-35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper and nutmeg.

Preparation Time:
Preparation Time:
45-60 Minutes

 

 

 

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