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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from G.G.'s Family Cookbook, 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:  
Larry Jones

Category:
Category:

Ingredients:  
Ingredients:  
1 large Butternut Squash
1 large onion
4 cups organic chicken broth
1 clove garlic
7 oz. coconut milk
1/2 tsp.. cayenne
1 tsp. curry powder
1 tbsp. maple syrup
1 tbsp. lemon juice
1/4 cup nut butter
1/8 tsp. ground nutmeg
Salt and fresh ground pepper to taste
Grated Romano or Parmason cheese

Directions:
Directions:
Peel, seed, and cut squash into chuncks. Peel and dice onion, place in large pot with garlic and broth to just cover squash and boil until very tender, about 15 minutes. (Alternate method is to bake squash at 350 degrees until tender which intensifies flavor) Puree squash and broth until very smooth. Add remaining ingredience. Heat to serving temperature. Do not boil. Balance flavors and serve with grated cheese on top with a sprig of parsley.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a fall soup that is a favorite.

 

 

 

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