Butternut Squash Soup

[Art Poe]

* Exported from MasterCook *

Butternut Squash Soup

Recipe By : Kathy Farrell-Kingsley - The Woman's Day Cookbook
Serving Size : 8 Preparation Time :1:00
Categories : Soup Soups
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter
2 Cups Onion -- chopped
2 Butternut squash, peeled and seeded -- cut in
1" pieces
4 Granny Smith apples, cored, peeled -- cut in
small cubes
7 Cups Chicken broth
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground black pepper
1/2 Cup Plain low-fat yogurt

1. In a large pot, melt the butter. Add the onion and cook over
medium-low heat for 8 to 10 minutes, or until softened.
2. Add the squash, apples, broth, salt and pepper. Bring to a
boil over medium-high heat. Cover, reduce the heat to medium-
low, and simmer for 20 to 25 minutes, stirring occasionally,
until the squash is tender. Remove the pan from the heat and
let cool.
3. In a food processor or blender, process the mixture in
batches until smooth. Return to the pot and reheat.
4. Ladle into serving mugs and top each serving with a spoonful
of yogurt, swirled with the tip of a knife.

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[Ruth Summers]

THREE SISTERS SOUP
Won cooking Olympics Gold Medal for Native Canadian Indian Woman

--It is delicious!

2 cups (19 oz. can) corn kernels
2 cups chopped green beans (processor or blender or by hand)
2 cups cubed butternut squash
1-1/2 cups diced potatoes
2 tbsp. flour
2 tbsp soft butter
3/4 tsp. salt
1/2 tsp pepper
2 chicken bouillion cubes (optional)

In a large pot combine corn, green beans, squash, potatoes and 5 cups of
water. Bring to boil Reduce heat, simmer, covered for 1 hour. Mash all
vegetables in the pot with potato masher. Blend the flour and butter
together and stir into soup. Cook another 5 or 10 mins. stirring
occasionally.Add salt and pepper.

This does NOT freeze well. Serves about 10 or 12.

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