"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BUTTERNUT SQUASH SOUP (MASON HILLS) Recipe

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This recipe for BUTTERNUT SQUASH SOUP (MASON HILLS), by , is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND , 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:  
SANDI ANDERSON

Category:
Category:

Ingredients:  
Ingredients:  
1 medium yellow onion diced
2 cloves garlic crushed
3-4 cups prepared chicken bouillon (more for thinner soup)
4 tablespoons unsalted butter
1/4 teaspoon pepper add more if you’d like
1/4 teaspoon dill
1/4 teaspoon chili pepper powder+
Two sprigs of Rosemary
4 ounces of cream cheese
1 or Equivalent to 3 pounds of butternut squash peeled and diced

Directions:
Directions:
Cook onion in a Dutch oven till translucent
Add chicken stock, squash and all spices. Cook squash until tender remove Rosemary sprigs. Transfer to a food processor and add cream cheese and then blend/purée. Return to Dutch oven to maintain heat. 
Enjoy

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe is from my Grandson Mason, it is truly a wonderful soup!

 

 

 

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