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Winter Squash Soup Recipe

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This recipe for Winter Squash Soup, by , is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Alfred O'Leary

Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 cups water or chicken broth
1/2 teaspoon salt
1 large butternut squash (about 2 pounds), peeled, halved, seeded and diced
8 to 10 cloves garlic, peeled and quartered
2 slices stale white bread, with crusts removed, diced
1/4 teaspoon black pepper
1 teaspoon dried basil, crumbled
1/4 cup olive or vegetable oil
2 tablespoons minced parsley

Directions:
Directions:
1. Bring the water/broth and salt to a boil in a 3-quart saucepan. Add the squash and garlic, and simmer for 25 minutes, covered, or until the squash is very tender, stirring occasionally.

2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered, for 2 or 3 minutes longer. Puree the soup in an electric blender or food processor, then return it to the saucepan and reheat, uncovered, to serving temperature. Stir in the oil, and sprinkle each serving with some of the parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
May substitute pumpkin for butternut squash.

 

 

 

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