Heritage farm butternut squash soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Butternut squash (or your |
| Favorite winter squash) | ||
| 1 | Head garlic | |
| 2 | Large onions | |
| 4 | cups | Chicken broth or vegetable |
| Broth | ||
| Salt and pepper to taste | ||
| 1 | cup | Light table cream |
| OR fat-free sour cream | ||
| Seed Savers from the | ||
| Preservation | ||
| Garden 1996 Calendar. | ||
| Seed Savers Exchange, | ||
| Decorah, Iowa | ||
Directions
Cut squash in half and scoop out seeds. Cut the top off the head of garlic. Cut onion in half. Bake these vegetables at 300F. for 1 to 1½ hours until squash is soft. Scoop the squash from its shell.
Squeeze the roasted cloves of garlic into the squash and add the roasted onion. Puree the vegetables in batches using a food processor or an immersible blender adding the broth gradually.
Add cream or fat-free sour cream just before serving if desired.
MM Format by John Hartman Decorah, Iowa 21 July 1996
Related recipes
- Apple & butternut squash soup
- Apple and butternut squash soup
- Butternut soup
- Butternut squash and apple soup
- Butternut squash soup
- Butternut squash soup #2
- Butternut squash soup 2
- Butternut squash soup2
- Creamy butternut squash soup
- Gingered butternut squash soup
- Home ranch butternut squash
- Old-fashioned squash soup
- Roasted butternut soup
- Roasted butternut sqaush soup
- Roasted butternut squash soup
- Roasted butternut squash soup (spruce)
- Roasted butternut squash spiced soup
- Spicy butternut squash soup
- Tomato butternut soup
- Winter squash soup