"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Curried Butternut Squash Soup Recipe

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

Contributor:  
Contributor:  
Karen Calhoun
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 cups chopped onion
2 tablespoons chopped seeded jalapeño pepper
1 teaspoon curry powder
6 cups cubed peeled acorn or butternut squash (about 3 pounds)
4 cups water
1 teaspoon salt
1 cup 2% reduced-fat milk
2 tablespoons dry sherry

Directions:
Directions:
Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.

Number Of Servings:
Number Of Servings:
8 (1 cup servings)
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Sadly I have no recipes of Aunt Millie's but that is why I am so excited about the cookbook. This is one of my favorite soup recipes - so in Aunt Millie's honor I submit recipes that I think are worthy of her and her unbelievable gifts.

 

 

 

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