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Full Online Book HomeLearning KitchenSoups - Squash - Zucchini Soup
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Soups - Squash -  Zucchini Soup Post by :Protune Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2852

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

Soups - Squash - Zucchini Soup

4 cups thinly sliced zucchini
1 small onion, or more if you're an onion lover.
2 tablespoons of butter (or margarine)
1 (10 3/4 oz.) can cream of chicken soup
1 finely grated carrot
2 cups of water
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. basil leaves

Place first three ingredients in a 2 quart pot on high for 10 minutes. Mash in blender or use hand mixer. Add remaining ingredients. Cook on high for 10 minutes, Let sit for 5 more minutes to blend favour.
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Soups - Zucchini Soup Soups - Zucchini Soup

Soups - Zucchini Soup
1 tablespoon vegetable or olive oil 1 small onion 3 pounds zucchini 2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon garlic powder 2(10 3/4 oz.) cans chicken broth 1/2 cup water 1 1/2 cups half and half Heat oil in large saucepan or Dutch oven on medium heat. Add onion and cook until softened. Add zucchini, salt, pepper, garlic powder, broth, and water; bring to a boil on high heat. Reduce heat; simmer 10 minutes. Divide into 4 portions and process 1 portion at a time, until smooth in blender. Place pureed soup in saucepan or Dutch

Soups - Squash And Peanut Butter Soup Soups - Squash And Peanut Butter Soup

Soups - Squash And Peanut Butter Soup
1 medium butternut squash, about 2 pounds, unpeeled 4 cups chicken broth 1 large tart apple, peeled, cored and cut into eighths 1 large onion, quartered 1/2 cup smooth peanut butter 1 teaspoon curry powder 1/2 teaspoon salt pepper to taste 1/2 cup cream Cut squash in 2 inch pieces, discarding seeds and stringy portion. In large heavy pot, bring broth to boil. Add squash, apple and onion. Reduce heat; cover and simmer 20 minutes or until squash, apple and onion are very tender.Stir in peanut butter, and spices and stir until blended. Remove from heat. In