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Winter Squash Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use butternut squash, pumpkin, or any other winter squash you may have on hand.
1 butternut squash or 1 small pumpkin (need about 2 cups cooked)
Wash the squash or pumpkin and dry with a towel. Cook in microwave 5 minutes. Remove from oven and allow to cool long enough to handle. Cut in half, remove the seeds and membrane. Cut into wedges and remove the skin. Cut into chunks about 1-2 inches. In heavy bottomed Dutch oven or large saucepan, heat the butter or oil. Add the chopped onion, garlic, and squash pieces. Cook and stir about 4-5 minutes, or until vegetables are tender. Using a potato masher or large spoon, mash the vegetables to your desired "texture". If you wish to have a creamy soup, whirl the mixture in food processor or blender to puree. Add the spices, salt and pepper along with the sugar or honey. Cook and stir about 1 - 2 minutes to boil, reduce heat. Blend in the flour and then gradually blend in the warmed broth. Cook about 2-3 minutes, adding the milk if using but do not let it boil once the milk has been added. Taste, correct seasonings as desired, and serve!
Recipe created 2013-10-15.