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Cream of Butternut Squash Soup Recipe

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

Penny Delany


1 butternut squashed, baked, seeded, peeled and mashed. (Bake at 400)
3 pkg. (12 oz. size) frozen squash, thawed
2 cans (10 oz. size) condensed chicken broth, undiluted
tsp. salt
dash pepper
1 c. heavy cream
tsp. nutmeg

In blender, combine of the squash with 1 can broth.
Blend at low speed until combined and then at high speed until smooth.
Scoop into a bowl and repeat with remaining squash, broth, salt and pepper.
Refrigerate squash mixture, covered, overnight.

At serving time, heat squash mixture just to boiling.
Gradually stir in c. heavy cream. Cook slowly until heated through.
Taste for seasoning. Add salt and pepper, if necessary.
Beat remaining cream until stiff.
Serve soup very hot.
Garnish each serving with a dollop of whipped cream and a sprinkle of nutmeg.

Number Of Servings:
Number Of Servings:
6 servings




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