"Hunger is the best sauce in the world."--Cervantes

Butternut Squash Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Butternut Squash Soup, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 bag frozen diced squash, thawed
2 large onions
2 carrots
2 tsp ground ginger
2 tsp cinnamon
2 tsp crushed garlic
1/4 cup olive oil

5 cups chicken broth
2 tsp ginger (for taste)
1 tsp cinnamon (for taste)
1 tsp salt and pepper (for taste)
1/2 cup half & half or blend

Preheat oven to 425F
1. Line a cookie sheet with foil. Cut up onion and carrot and place with squash on sheet.
2. Mix oil, ginger, cinnamon, and garlic. Pour over the vegetables. Cover with foil and cook for 1 hour.
3. In large deep pot add broth and the cooked vegetables. Use a submersible blender to puree the vegetables (about 5 minutes).
4. Place on medium heat and bring to a boil. Add seasonings for taste.
5. Add cream and mix.

Serve with a dab of sour cream along with cheese and garlic croutons




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!