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Tomato and Winter Squash Soup Recipe

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This recipe for Tomato and Winter Squash Soup, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Lombardo Arnold
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of baked buttercup or butternut squash or any hard winter squash or 3 medium sized sweet potatoes
2 stalks of celery, chopped
1 small onion, chopped
1 T. vegetable oil
3 1/2-4 c. broth, vegetable or chicken
1 1lb. can of tomatoes (without herbs)
2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. tumeric
Salt and pepper
1 T. chopped coriander (cilantro) or parsley

Directions:
Directions:
Quarter the sweet potatoes and boil in water until done or bake the squash. Cool and peel, set aside. Do not use frozen squash which has little flavor and will ruin this soup! Saute the celery and onion in the oil using a heavy-bottomed saucepan for 2-3 minutes. Add one cup of the broth and cook for an additional couple of minutes. Put contents of pan along with the tomatoes (with the juice) and the peeled sweet potatoes into a food processor. Process until everything is pureed, adding broth until the desired consistency is reached.You may not need more than 2 cups for a thicker soup. Pour back into the saucepan and heat gently. Season to taste. Garnish with chopped cilantro if using the curry herbs or parsley if using Italian seasoning (see note below).

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is an easy and delicious fall or winter soup.

You can substitute garlic and basil for the coriander, tumeric and cumin for another twist on this recipe.

 

 

 

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