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Butternut Squash Soup

Source: The Golden Door Cookbook
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 Reviews:  2   Viewing: 1 - 2  
Rating: 4
by: Judith Reviewed: 10/11/2010
Alot of work, but delicious
After noticing how much chopping needed to be done, I asked my son to help me. Just peeling the squash and cutting it up into cubes was alot of work. However, after all of the ingredients were chopped and the vegetables starting cooking, I knew it would be well worth the work ... and it was. I used the vegetable broth to keep it a vegetarian, low-fat dish (only 2 tsp. of canoloa oil). I would definitely recommend this soup to anyone. It is delicious!!
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Rating: 5
by: Gayle, NC Reviewed: 11/23/2007
I made this soup for Thanksgiving and was delighted with the results. The sweet spicy aromoa filled the kitchen as the vegtables and apple simmered. Once pureed it transformed into a rich orange color with a lovhely velvely tecture. The complex flavors were wonderful - the sweetness of the squash, apple and cinnamon combined with the savory leek, onion and thyme, and topped off with a hint of fresh orange. Finished with a dollop of yogurt with thinly sliced apple, this soup made me look like a gourmet cook to my guests. I can't wait to make this again.

The only caution - butternut squash is very hard. Make sure you have a sharp, heavy knife and a strong arm to cut it safely.
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