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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Squash Soup Recipe

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This recipe for Squash Soup is from The Vanderheiden 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion chopped
2 Tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 quarts chicken stock
1 cup thick cream
salt and pepper to taste
2 1/2 - 3 lb. butternut squash, peeled and chopped
Directions:
Directions:
1. Saute butter and onion in bottom of sauce pan.
2. Add chopped squash, spices and chicken stock.
3. Cook over low fire for at least one hour, stirring
frequently until smooth.
4. Stir in cream and salt and pepper. Heat but
do not boil.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Joan, Marion, Jan and Delores (Jan's mother) took part in preparing a typical 1865 dinner at the Wade House in Greenbush, WI, as it would have been done back then. Squash soup was a big hit for us and the other guests who helped prepare our feast.

Joan and I have made this at home since that day, though we both confess to using our modern stoves and pots. Joan has found the soup turns out more smoothly if put in the blender after cooking.
Tastes great!

 

 

 

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