"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


  Tried it? Rate this Recipe:


This recipe for BUTTERNUT SQUASH CREAM SOUP, by , is from McCombie Family Recipes , 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!

Linda Pruden


2 tbsp butter
1 large onion chopped
3 cloves garlic, minced
2 tsp minced gingerroot
1 tsp curry powder
tsp salt and pepper
5 cups cubed and peeled butternut squash
1 large potato, peeled and diced
4 cups vegetable or chicken stock
2 tbsp lemon juice
2 tbsp tomato paste
cup milk

In a large sauce pan, melt butter over medium heat. Add onion, garlic, ginger, curry powder, salt and pepper; cook, stirring, for 3 minutes or until softened.

Add squash and potato; stir until well coated. Pour in stock, lemon juice and tomato paste; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are very tender.

In batches, puree soup in blender or food processor. Strain through fine sieve, pressing any lumps through sieve. (Make ahead: Cover and refrigerate for 48 hours)

In clean saucepan, heat squash mixture with milk over medium heat until steaming hot but not boiling.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!