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Full Online Book HomeLearning KitchenSoups - Squash - Butternut Squash Soup
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Soups - Squash -  Butternut Squash Soup Post by :vettefx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2787

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

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 the natural sugars.

Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend in a mixer until smooth. Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.
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Soups - Squash -  Butternut Squash Soup By Meryl Soups - Squash - Butternut Squash Soup By Meryl

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"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)
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1 acorn squash (about the size of a large softball)scrubbed on outside and cut into fourths (unpeeled) 1/2 cup dried white beans 2 stalks celery, chopped 1 cup onion, chopped 3 cloves garlic, minced vegetable bouillion/broth (dry, enough for two cups liquid broth) pepper parsley sprigs and carrot curls for garnish Soak beans overnight. Rinse beans and put in large pot with 3 cups water. Add celery, onion, garlic and bouillion, bring to boil and then turn down to low (cover pot). Fill another large pot with water and bring to a boil. Put the acorn squash
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