Butternut
Squash
Soup
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11-5-99
Ingredients
2 Large butternut squashes (skinned,
seedles, and cut into 2" pieces)
Salt to taste
1/4 Cup Pumpkin seeds
Honey to taste
Chopped chives
Directions
In heavy sauc pan, cook squash, covered
with water, until fork-tender. Drain
and reserve liquid
Put squash in food processor and process
until smooth, adding reserve liquid as
needed if too thick
Add salt and honey to taste
Place pumpkin seeds on baking sheet and
roast at 350F.
Ladel soup into soup bowls and garrish
with chives and pumpkin seeds
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