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Creamy Squash Soup Recipe

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This recipe for Creamy Squash Soup, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Miller
Added: Saturday, August 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs butternut squash, halved, peeled, seeded and cut into 1 inch pieces.
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4 oz) cans chicken broth
1/2 tsp salt
2 tbsp butter
1/2 cup light cream or heavy cream
sour cream, for garnish

Directions:
Directions:
In a medium saucepan, combine squash, onions, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

 

 

 

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