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 Butternut Squash Soup

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Female Age : 48
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

Butternut Squash Soup Empty
PostSubject: Butternut Squash Soup   Butternut Squash Soup EmptyFri Oct 15, 2010 4:18 pm

Butternut Squash Soup

Note: In order to determine your portion, please be sure to measure butternut squash prior to adding to other ingredients.

◦1 butternut squash

◦2 cups nsa chicken or vegetable broth

◦seasonings, to taste

◦leeks, if desired (Note: If you've never cooked with leeks, you'll need to split them lengthwise and wash well under running water, as mud tends to accumulate between layers. You'll only use the white portion, which you can thinly slice and sauté in a bit of nsa broth until softened.)

Pierce the outer shell of the squash in several places and bake, whole, 1 hour at 350 degrees. Once baked, cut open, seed, and remove the soft flesh. Place flesh in soup pot, add broth, and seasonings to your taste (I usually add onion flavor). Let boil for about 5 minutes then puree. Check seasonings, simmer for a few minutes more. If desired, add cooked leeks.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb A, Free Veggie (if using leeks)


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