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Squash Soup Recipe

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This recipe for Squash Soup, by , is from Evangelical Christian Academy Family Favorites, 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!

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
4 T. sweet butter
2 c. finely chopped yellow onion
2 medium size butternut squash (about 3 lbs. altogether)
2 apples, peeled, cored and chopped
3 c. chicken stock
1 c. apple juice
salt and freshly ground black pepper to taste
1 shredded unpeeled Granny Smith apple (garnish)

Directions:
Directions:
Melt the butter in a pot. Add chopped onions and curry powder and cook, covered over low heat, until onions are tender, about 25 minutes. Meanwhile peel the squash ( a regular vegetable peeler works best), scrape out the seeds, and chop the flesh. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered until squash and apples are very tender, about 25 minutes. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve immediately garnished with shredded apple. 4-6 portions.

 

 

 

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