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Creamy Squash Soup

Creamy Squash Soup recipe
photo by:kraft
Butternut squash and carrots get blender-tender after a simmer in broth. After blending, they cook some more—with seasonings. Result? Best. Soup. Ever.
time
prep:
35 min
total:
55 min
servings
total:
6 servings, 1-1/4 cups each
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posted:
10/19/2005
I only made this because I had all the ingredients on hand. IT IS FANTASTIC. I even got my husband, who never tries anything new, to have a whole bowl. I highly recommend it.
posted:
10/18/2005
This soup is very good. It needed a pinch of salt. I used cinnamon instead of nutmeg and it tasted just fine.
posted:
10/7/2004
I used fat free sour cream, fat free chicken broth to reduce the fat. I think it's a great recipe because I can use those items without harming the flavor and it is a "cream soup" without using milk or cream. I loved the flavor. Good for Weight Watchers!
posted:
8/21/2004
posted:
11/9/2003
I added 1 1/2 cups of peeled, chopped, apple to this recipe and it was very delicious. It's especially good with whole grain crackers. I also found that if I pierced the butternut squash and cooked it in the microwave for a few minutes, the skin was easier to remove
posted:
8/30/2003
This is great for squash lovers. I used a hand held blender and blended it right in the pot! Less time and dishes.
posted:
10/31/2002
posted:
10/27/2002
I was watching a cooking show this weekend and they had basically the same recipe, only he used apple cider in it. It sounds great and will try it.
posted:
10/27/2002
THIS RECIPE SOUNDS VERY GOOD. I HAVE SQUASH I RAISED IN MY GARDEN & LOOK FORWARD TO TRYING THIS RECIPE SOON.
posted:
10/27/2002
This soup is perfect for the fall season and I added low sodium chicken broth. People can add salt to their taste.
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