Heritage farm butternut squash soup
6 Servings
Ingredients
| Quantity | Measure | 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