"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for BUTTERNUT SQUASH SOUP, by , is from Arbroath Fare, 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!



1 butternut squash (peel, de-seed, cut into chunks) OR
1 bag of frozen cubed butternut squash
2 red onions
4 ribs of celery
2 Tbsp butter
1 Tbsp oil
salt & pepper to taste
1/2 Tbsp currey powder
6 cups chicken stock

10% cream optional, for the very end

1. Heat the oil and butter together in large dutch oven.

2. Saute the chopped onion, celery, and squash in the butter/oil x 5 minutes.

3. Add all the other ingredients and simmer x 45 minutes.

4. Pure the mixture with mixer, and it is ready to serve.

5. If desired, swirl a dollop of cream into individual bowl of soup.




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