6 c. chicken broth
1 lg. onion, chopped
1 lg. butternut squash, about 4 lb.
1 tsp. mace
1 tsp. nutmeg
Salt and pepper to taste
Sour cream, yogurt or grated cheese for garnish
Pierce the entire butternut squash with a sharp knife. Place on microwave dish, cover with paper towels and microwave on high for 20 minutes. Peel and remove seeds.Meanwhile, place broth and onion in large, partially covered saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. Add cooked squash and remaining ingredients and simmer for 25 minutes, uncovered. Puree in blender. Serve hot with garnish. Yield: 8 servings.
NOTE: May be frozen up to 1 month.
Saturday, August 23, 2014
I have been baking butternut squash alot latley when my daughter come for lunch . She really like it.I use honey or maple syurp and cinnamom so today I tried squash soup. I found this one on Cooks.com.
Butternut Soup very tasty and a nice rainy day for it.
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