"The belly rules the mind."--Spanish Proverb

Cream of Butternut Soup Recipe

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This recipe for Cream of Butternut Soup, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Koene
Added: Sunday, September 25, 2005


1 c. chopped onion
2 celery ribs, chopped
2 T. butter
2 cans reduced-sodium chicken broth
1 tsp. sugar
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 butternut squash (2-1/2 lb.), peeled and cubed
3 medium potatoes, peeled and cubed
1-1/2 c. 1% milk
2 T. dry sherry

Cook celery and onion in butter in large pot until tender. Stir in broth, sugar, bay leaf, salt, ginger, mustard and cinnamon. Add squash and potatoes. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Discard bay leaf. Puree soup in blender in batches until smooth. Return to pan and add milk and sherry. Heat through but do not boil.

Personal Notes:
Personal Notes:
Tried this for the first time when Mom, Dad and Karen were visiting. Even the kids love it. From Light & Tasty.




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