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Creamy Squash Soup Recipe

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This recipe for Creamy Squash Soup is from The Godsey Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 butternut squash (about 2 lb. each) seeded, peeled and cut into small chunks (about 8 cups)
1 C. chopped carrots
2 cans (14-1/2 oz. each) chicken broth
1 C. water
1/2 t. black pepper
1/8 t. ground nutmeg
1/2 C. Sour Cream
Directions:
Directions:
Place squash and carrots in large pot. Add chicken broth and water; stir. Bring to boil over medium-high heat; cover. Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender. Cool slightly. Add chicken broth mixture to food processor or blender container in small batches; cover. Process until pureed. Return to pot; keep warm on low heat. Repeat with remaining chicken broth mixture. Stir in pepper and nutmeg. Remove from heat. Add a few tablespoonfuls of hot soup to sour cream in small bowl; mix well. Return to soup in pot; stir until well blended.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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