Butternut Squash Soup

Butternut Squash Soup Ingredients

2 lb Butternut squash; Peel, seed	B
A	2/3 c Heavy cream
2 c Chicken stock	2 ts Chopped fresh dill
1 Diced peeled potato	1 ts Cumin
1 md Diced onion	Salt and pepper to taste.
2 Peeled garlic cloves

Instructions for Butternut Squash Soup

Since my sister says I cannot post her chocolate chip mondel bread recipe, here is a recipe from todays Washington Post which is more of the same! Transfer squash to 2 qt. pan and add "A". Simmer covered for 15 minutes. Then puree 2 minutes until smooth and creamy. Add "B". Simmer soup for 5 minutes. Ladle soup into 2 bowls and garnish with dill sprigs or whatever. Serve with crusty bread. Enjoy! Posted to JEWISH-FOOD digest by "Shelley L. Madden" on Oct 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Stock	Cream	Cumin	Dill
Garlic	Onion	Potato	Squash

Lunch

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