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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The Richardson 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:  
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1/4-1/2 inch piece peeled fresh ginger, thinly sliced/chopped
(Caution!!! It is easy to put too much ginger in this, originally called for 1/2 inch piece. It all depends on how big a diameter your ginger is. )
2 1/2 cups fat-free, less-sodium chicken broth $
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

Directions:
Directions:
Preparation

1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. (You can add more chicken broth if you need to thin the soup to your desired consistency.) Top with chives and pepper, if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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