"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from The Spice of Life - Family, Friends & Food!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Guimond

Category:
Category:

Ingredients:  
Ingredients:  
2 butternut squash, cut in 1/2 long way, seeds removed
3 cans (15 oz each) chicken broth
2 Golden Delicious apples, peeled, cored, chopped
2 T onion powder
2 T brown sugar
1 T ground sage
2 T fresh grated ginger
touch of cinnamon and nutmeg at end
1 cup of milk (goes in before serving)

Directions:
Directions:
Roast squash, cut side down on foil-lined sheet tray for 30 min @ 350 with a 1/4 c water on bottom. Let cool a bit and scoop out pulp. Add all ingredients except milk, cinnamon and nutmeg into a crock pot (you can use cream or 1/2 and 1/2 for a creamier soup, but I like the low-fat version even better!).
Cook on high for 3 hours. In batches, puree soup in a blender (only fill blender 1/2 way if soup is hot!) and place back in crock pot. Add any additional ingredients for flavor at this time, plus the cinnamon, nutmeg and milk. Serve with crusty bread and enjoy!

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe is my fall staple! It is low-fat and delicious, makes a great lunch on a chilly day!

 

 

 

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