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Squash Soup



  • 1-large butternut squash

  • 2-tablespoon butter or margarine

  • 1-teaspoon cinnamon

  • 2 3 tablespoons brown sugar

  • 6 8 cups water (you can substitute 1 or 2 cups of water with milk or cream or lactaid)

  • 1-tablespoon of Knorr Swiss chicken stock

  • salt and pepper

  • 1to 2 ounce rye whiskey (optional)


  1. Cut the squash lengthwise in half and remove seeds. Cut each half lengthwise again so you have 4 pieces and then cut each piece in half so now you have 8 pieces

  2. Place in a steamer and let steam for about 20 30 minutes or until the squash is thoroughly soft to the fork.

  3. Remove squash from the steamer and allow to cool.

  4. Remove the beautiful orange flesh of the squash from the peel by scraping with a spoon.

  5. Place the flesh into a food processor to half of the bowl 

  6. Add a cup of water (or milk or cream), butter, sugar, cinnamon, chicken stock and whiskey and process until smooth. Once smooth, empty the contents into a pot. Continue to process the remaining squash with water until smooth and keep adding to the pot.

  7. Heat the pot on the stove on a medium heat while stirring often.

  8. Add salt and pepper to taste.

  9. Add extra water, cinnamon, chicken stock, sugar as required.

  10. Add Rye (optional)

  11. GO NUTS...  Add a sprig of fresh rosemary and crushed cashews when serving!

  12. Richen it up... Add an ounce of cream when serving!

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