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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Nana Packer's 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!

Contributor:  
Contributor:  
Diane Packer

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons Butter
1 Onion
2 Cloves of Garlic
1 Stalk Celery
1 Carrot
1 Potato
1 Butternut Squash
1 - 32 Ounce container Chicken Stock
Salt & Pepper to taste
Dash of Nutmeg
1 Cup of heavy cream

Directions:
Directions:
Chop all the vegetables. Melt butter in a large kettle & add all the chopped vegetables cook until slightly colored. Not much color on the vegetables. Add a cup of stock at a time as the vegetables cook, continue cooking until tender. When all is tender transfer to the blender ( or use an immersion blender) blend until smooth. Return to kettle, add stock until desired constancy (water may be added if stock is gone). Season with salt, pepper & nutmeg. Add cream just before serving.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I used low sodium stock. I also cooked the squash in the oven then added to the vegetable mixture.

 

 

 

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