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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from The Abraham/VerColen Family and Friends 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:  
Trina Abraham

Category:
Category:

Ingredients:  
Ingredients:  
3 bags of frozen butternut squash
2 carrots; chopped
2 jalapeños; chopped
2 potatoes; diced
4 celery ribs; chopped
1 onion; finely chopped
To taste: garlic, salt and pepper
Olive oil
3-4 c. chicken broth
1 can coconut milk
Sunflower seeds or pepitas for serving
Sour cream for serving

Directions:
Directions:
1. Using a Dutch oven, sauté onion, carrots and celery in olive oil.
2. Add chicken broth, potatoes, garlic salt and pepper. Make sure broth covers all ingredients in pan. Boil until potatoes are soft.
3. Add chopped jalapeños and butternut squash and boil until squash is soft enough to use an immersion blender on to cream all ingredients together into a smooth texture.
4. Stir in coconut milk after all ingredients have been blended smoothly.
5. Top with seeds or pepitas before serving. Depending on how spicy the jalapeños are, we add sour cream to cool it slightly.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
My friend, Patty made this recipe up when she was craving a fall soup. It is really delicious!

 

 

 

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