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Squash Soup I (P, KLP, TNT)
Source: Self
Serves: 16 or more

1 butternut squash
4-5 quarts water
2 onions
pareve consomme
2-3 potatoes, use white for less sweet, sweet for sweeter and more orange color (I prefer white)

Prick squash with a fork all over and nuke it for 10 minutes. Let it cool and then scoop out flesh.

Sauté onions and add nutmeg, garlic, salt, pepper. Add water. Bring to a boil and then add consomme.

Add squash and potatoes. Boil and then simmer covered until veggies are soft.

Cool soup and then puree in blender. Freezes well but rarely do I have leftovers to freeze.

Posted by Susan Jaffe

Nutritional Info Per Serving: N/A