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Soup: Squash Soup Recipe

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This recipe for Soup: Squash Soup, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Speckhard
Added: Thursday, October 5, 2006


6 lbs. Butternut squash (2-3 large squashes..I only used 3.5obls., so don't sweat it)
1 stick butter
1 large onion (shopped)
1/2 c. flour
3 c. milk
5 c. (one large can) chicken broth
1/2 tbsp. cayenne pepper
1/2 c. heavy cream
1/3 c. maple syrup
chopped pecans

Cut squash in half lengthwise and scoop out seeds and membrane. Microwave until meat is soft. Scoop out squash and set aside.

In a soup pot melt butter and add onions. Cook until clear.
Add flour and whisk ogether....don't burn.
Whisk in milk and broth.
Increase heat and bring to a boil stirring continually.
Add cayenne pepper.
Add squash and stir. Turn off heat.

Puree this mixture.

Add cream and syrup. Heat and serve with shopped pecans (these can be toasted with a little butter or not) available as a topping.

Personal Notes:
Personal Notes:
Thanksgiving 2003




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