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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from The Potischman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ariel Potischman

Category:
Category:

Ingredients:  
Ingredients:  
2 lb butternut squash
2 tbsp. Creme Fraiche
1-2 cups water
Kosher Salt
Cinnamon

Directions:
Directions:
Preheat the oven to 375F
Halve the squash
Scoop out the seeds
Salt the butternut squash
Place the squash on a baking sheet flesh side down
Cook for 60-70 min
Take the squash out and peel away the skin (very hot)
Cut the squash into chunks and put into a blender
Add 1 cup of water
Add the creme fraiche
Add a pinch of cinnamon
Blend
Add water to change consistency if desired
Move contents from blender to pot
Heat to desired temperature
Serve

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Lauren and I got this from Food and Wine and tested it out a couple times. It always comes out great.

 

 

 

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