Site hosted by Build your free website today!

Butternut Squash Soup

You are visitor since 11-5-99


2 Large butternut squashes (skinned, seedles, and cut into 2" pieces)
Salt to taste
1/4 Cup Pumpkin seeds
Honey to taste
Chopped chives


In heavy sauc pan, cook squash, covered with water, until fork-tender. Drain and reserve liquid

Put squash in food processor and process until smooth, adding reserve liquid as needed if too thick

Add salt and honey to taste

Place pumpkin seeds on baking sheet and roast at 350F.

Ladel soup into soup bowls and garrish with chives and pumpkin seeds