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    Butternut Squash Soup


    Source of Recipe


    Twinkee the kid from Old Pal's Place

    Recipe Introduction


    Great Fall Soup

    List of Ingredients




    2 lg. butternut squash, halved and seeded
    1/4 c. oil
    2 lbs. carrots peled and chopped
    3 granny smith apples peeled and chopped
    1 lg onion finely chopped
    3 green onions minced
    2 T. garlic minced
    8 c. water
    salt and pepper to taste
    2 c. whipping cream




    Recipe




    In a 350* oven, bake squash, skin side down, until squash is tender, about 30 minutes. Spoon out squash; set aside. Combine oil, carrots, apples, onion, green onions, and garlic; saute for 2 minutes. Stir in squash and water. Bring to a boil, then reduce hear and simmer 45 minutes; stir in salt and pepper to taste. Carefully pour soup a little at a time, into a blender and puree until smooth. Add back to the saucepan and blend in cream. Serves 6.


 

 

 


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