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"The belly rules the mind."--Spanish Proverb

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium butternut squash ( 2 1/2 lbs.)
3 tablespoons butter
Salt and pepper
1 cup onion, chopped
3 cups chicken broth
Sour cream
Directions:
Directions:
Cut squash in half lengthwise and scoop out the seeds. Place halves cut side down on baking pan. Bake in 350 degree oven for 40 minutes or until very tender. Set aside and cool. When cool scoop pulp from skin. Cook onion in butter in a large sauce pan over low heat until onion is softened. Add broth and simmer for 10 minutes, covered. Add squash pulp to pan and use a hand blender to puree until smooth. Add enough water to have the desired consistency. Add salt and pepper to taste. Cook over medium heat until hot. Garnish with a teaspoon of sour cream.

 

 

 

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