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Butternut or Acorn Squash Soup Recipe

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This recipe for Butternut or Acorn Squash Soup is from South Carolina Office of Rural Health 20th Anniversary 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 baked squash (butternut or acorn)
1 medium onion
4 cloves of garlic
2 cans of low fat chicken or vegetable broth
3/4 cup heavy cream
1/2 tsp. ground ginger
Directions:
Directions:
Bake your squash facedown with a little water until tender, then scoop out squash puree. Mix squash puree with chicken or vegetable broth, and cook on low until it simmers. Add cream (you could also use ¼ cup fat free half and half & ½ cup low fat sour cream instead). Add 1/2 teaspoon of Tabasco (more if you like hotter) and salt/pepper to taste. DO NOT ALLOW TO BOIL, just begin to simmer.

 

 

 

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