Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Squash - Butternut Squash Soup By Meryl
Famous Authors (View All Authors)
Soups - Squash -  Butternut Squash Soup By Meryl Post by :Rawkin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2094

Click below to download : Soups - Squash - Butternut Squash Soup By Meryl (Format : PDF)

Soups - Squash - Butternut Squash Soup By Meryl

"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.
Prep Time: approx. 25 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 1 Hour . Makes 6 servings.

1/4 cup and 2 tablespoons chopped onion
1/4 cup margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese


In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Squash -  Butternut Squash Soup With Apple Confit Soups - Squash - Butternut Squash Soup With Apple Confit

Soups - Squash -  Butternut Squash Soup With Apple Confit
Light vegetable stock - about 3 cups 1 Tbsp olive oil 1 medium yellow onion, thinly sliced, about 2 cups 1/2 tsp. salt 1/8 tsp. White Pepper 3 Tbsp. Calvados (an apple liqueur) 4 pounds butternut squash, peeled, seeded, and cut into large cubes, about 6 cups Confit: 1 Tbsp unsalted butter 2 MacIntosh or other flavorful, not too tart apples, peeled cored and sliced, about 2-1/2 cups 1/2 cup apple juice Heat the olive oil in a soup pot and add the onion, salt and white pepper. Saute over medium heat until the onions slightly caramelize, about 15 minutes, adding
PREVIOUS BOOKS

Soups - Squash -  Butternut Squash Soup Soups - Squash - Butternut Squash Soup

Soups - Squash -  Butternut Squash Soup
Yields: 10 servings 1 cup white onion, roughly chopped 2 ounces butter 5 pounds butternut squash, peeled, seeded and diced 2 1/2 pounds potatoes, peeled and diced 1/2 pound carrot, peeled and diced 1/2 gallon vegetable stock 1 quart cream 1 tablespoon curry powder 1 tablespoon fresh lemon juice 1/4 cup brown sugar salt and white pepper to taste In a large pot, melt the butter on low heat. Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT