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Farmhouse Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Linda Powell
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 bacon slices
4 cloved chopped garlic
1 tsp caraway seeds
2 lbs butternut squash, peeled, seeded, and chopped
I buy it like this at the grocery store which saves time
1 granny smith apple, peeled, cored and chopped
a couple of carrots peeled and cut in rounds
3 thyme sprigs
2 turkish bay leaves
3.5 cups organic chicken broth
2 cups water
1 tsp cider vinegar

Directions:
Directions:
cook bacon in heavy pot over heat until crispy. remove. Add garlic and caraway seeds to fat in pot and cook, stirring until pale golden, about a minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and pepper to tast and boil, uncovered, until veggies are tender, about 15 to 20 minutes. Discard thyme and bay leaves. I then use a hand held soup blender to puree the mixture. Stir in the vinegar, Serve with crumbled bacon on top. You can throw some parm flakes on top too.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-40
Personal Notes:
Personal Notes:
I never know what to put for prep time. I guess if you include the boiling time it might be more like 45 minutes.

 

 

 

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