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Curried Butternut Squash Soup Recipe

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This recipe for Curried Butternut Squash Soup, by , is from Cranberry Isles Ladies Aid Heritage Cookbook, 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:  
Marilyn Frederickson

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped Onions
4 cloves Garlic, chopped
1 tsp ground Cumin
3 cups Chicken Broth
2 lbs. Butternut Squash, peeled and sliced thin
2 tbsp Vegetable Oil
1 tbsp Curry Powder
Pinch of Cayenne
3 cups Water
1 lb. tart Apples, peeled and chopped

Directions:
Directions:
In large pan, cook onion in oil until soft. Stir in garlic, curry powder, cumin, and cayenne seasoning. Stir in squash, broth, water, and apples. Bring to boil and simmer 25 minutes, or until squash is tender. Puree in batches in a food processor. Season with salt and pepper.

Personal Notes:
Personal Notes:
Delicious!

 

 

 

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