"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Butternut Squash Soup Recipe

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

Janice Danielson


2 tbsp. olive oil (or coconut oil)
5 c. cubed peeled organic butternut squash
2 c. cubed peeled organic russet potato
1 tsp. sea salt
1/2 tsp. freshly group black pepper
2 c. sliced organic leek (about 2 medium)
4-6 c. homemade chicken or vegetable broth
1/2 c. lite canned coconut milk
chopped green onions
toasten pumpkin seeds

1. Heat oil over medium-high heat. Add squash, potato, salt, pepper, and leak to pot. Saute 5 minutes, stirring occasionally
2. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally
3. With a hand immersion blender (or in your blender), blend until smooth
4. Stir in coconut milk
5. Spoon into bowls and garnish with chopped green onions and toasted pumpkin seeds.




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