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

Butternut Squash Soup Recipe

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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.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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

 

 

 

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