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Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Denise Bory
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lb. butternut squash, halved lengthwise, seeded
2 c. low-salt chicken broth
pinch nutmeg
1 c. nonfat milk
Nonfat sour cream (optional)
Chopped chives or green onions (optional)

Directions:
Directions:
Preheat oven to 375 . Spray 13 x 9 x 2 inch glass baking dish with veg oil spray. Place sqaush cut side down in dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender about 45 minutes.

Using a large spoon, scrape squash into processor; discard peel. Add 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough milk and brothto thin to desired consistency. Stir soup over med heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with a dallop of sour cream and chives, if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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