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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The Boca Ciega High School Class of 1970 45th Reunion 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:  
3 large butternut squash
3 cups heavy cream
1/2 lb. butter
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. Clover Honey
Olive Oil
Salt & Pepper
Vegetable stock or water
Directions:
Directions:
-Roast the squash flesh side down at 350º F until tender. Remove inner flesh from skin with a spoon. Separate seeds.
-Heat the butter and cream in a pan just until the butter melted.
-Combine all ingredients and puree, adjusting thickness with vegetable stock or water. Season to taste with salt and pepper.
-Clean and dry the seeds and then toast in olive oil and season with salt and pepper
-Sprinkle seeds on top and serve
Personal Notes:
Personal Notes:
Garnish with sour cream.

 

 

 

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