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Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Ward
Added: Tuesday, August 24, 2010


2 lbs. butternut squash
2 apples, peeled, cored and chopped
2 onions, peeled and chunked
3 tbsp. olive oil
salt & pepper, to taste
3 cups chicken broth
1/2 - 1 tsp. curry

Prepare squash by 1 of 3 methods:

a. Slice and peel squash; remove seeds and cut into chunks. Toss squash, apples and onions with oil, salt & pepper. Spread on cookie sheet and roast about 45 minutes, or until tender. OR

b. Cut squash in half, remove seeds, spread with olive oil. Roast on cookie sheet, skin side down at 450 for 45-60 minutes. Scoop squash out of skin. Roast apples and onions as above. OR

c. Roast whole squash about an hour, being sure to pierce the skin in several places before roasting. Easier to scoop out seeds and clean out of shell, supposed to be richer flavor. Roast apples and onions as above.

In food processor or with an immersion blender, blend veggies and chicken broth. Add curry as desired.




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