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| RECIPE FOR HERITAGE FARM BUTTERNUT SQUASH SOUP |
Title: Heritage Farm Butternut Squash Soup
Category: Soups
Serves: 6
Ingredients:
| 3.00 | lb | Butternut squash (or your | | | Favorite winter squash) | | 1.00 | | Head garlic | | 2.00 | | Large onions | | 4.00 | c | Chicken broth or vegetable | | | Broth | | | Salt and pepper to taste | | 1.00 | c | Light table cream | | | OR fat-free sour cream |
Instructions:
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 1 1/2 hoursuntil 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.
1 Seed Savers from the Preservation Garden 1996 Calendar.
Seed Savers Exchange, Decorah, Iowa MM Format by John Hartman Decorah, Iowa 21 July 1996
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