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Butternut Squash Soup Recipe

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

Jackie Redbourne (daughter of the late Thomas Roach)
Added: Saturday, May 16, 2009


3 T. butter
1 medium, chopped
1 tsp cinnamon
2 cloves of garlic(cut into 1/4 s)
2-3 lb Butternut Squash( 1" cubes)
2-3 cans Chicken broth
2-3 T. maple syrup (can substitute with pancake syrup)
1 Blender

Melt Butter on high heat. Add chopped onion - approximately 5 minutes to soften onion. Add cinnamon and stir to blend. Add garlic and wait approximately 30 seconds, (done when you can smell the garlic). Add butternut squash and Chicken broth(should be almost as high as the squash cubes but not covering them. Stir and cover.

Bring to a boil, stir then turn to low heat and cover again. Cook approximately 25-30 minutes to soften cubes. Remove from heat.

Fill blender 1/3 full until the pot is empty. For each batch fill only 1/3 cups full. Puree/pulse a couple of times and release the steam form the blender.
Hold pulse for approximately 4 seconds to make sure each batch is pureed.

Depending on the consistency you are looking for, this step gets rid of the lumps and gives you a smooth textured soup.

Remove the batch into a separate bowl. Continue to do this until the pot is empty.

Add maple syrup slowly to your taste - approximately 2-3 T.

Hint:When soup is being served to guests, add a tablespoon of sour cream to the center of the bowl.
Insert a spoon and make a circle to make a white swirl for an eye pleaser.




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