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Butternut Squash Soup
Status: Approved
NameButternut Squash Soup
CategorySoups
DifficultyModerate
Ingredients
4 cups cubed butternut squash
4 cups chicken broth
1 carrot
1 celery stock
1/2 medium onion
2 tblsp. oil
1 pint heavy cream
2 sticks butter
1/4 cup soy flour
1 tblsp. ground ginger
Dash of nutmeg
Salt and pepper to taste
Directions
Step: 1Boil squash in broth until soft. Mince carrot, celery and onion in food processor. While squash is boiling, saute carrots, celery and onion in oil. When squash is ready, remove from stock with slotted spoon, saving stock. Puree squash in food processor with sauteed vegetables and a little stock to make smooth, but thick. Melt butter in stock pot, whisk in flour and cook 2 minutes. Add 1 ladle of stock and whisk. Roux should thicken. If not, add a touch more flour. Continue to add stock until you have a nice smooth consistency. Add squash, spices and heavy cream to thin out soup. Consistency shouldn't be too thin, but creamy.

Note: The hardest part of this recipe is peeling the squash. Use a good, sharp knife. Cut both ends off squash first to make easier peeling.
Nutrition Information
104.3 total

Time submitted: Wednesday, July 14. 2004 at 15:55:49
Contributed By: Anonymous
 
 

 
 
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