I created this soup long ago when my dad gave me a huge chunk of winter squash he'd grown. I much prefer using my fresh or frozen turkey broth to chicken broth, but you can use either. This soup is a family favorite I make every fall and winter.
Squash can be roasted in the oven or cooked in the microwave. In both cases, put squash skin side up in a pan and cover the bottom of the pan with water. Set the oven for 400 degrees or the microwave on high. Cook until you can use a fork to easily remove the flesh from the skin. Puree in a blender or food processor.
Serings: 6 Serving size: 1 cup Preparation time: 20 minutes
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Good cooking to you!
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Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: