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