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Old 01-10-2009, 10:09 AM   #1
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ISO Butternut Squash Soup Rec.

Does anyone have a recipe WITHOUT chicken broth?
I would love to try it, but, that is way too much sodium.


Well, I found a recipe for vegetable stock, so, I'm gonna try it, lol

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Old 01-10-2009, 11:01 AM   #2
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Quote:
Originally Posted by texasgirl View Post
Does anyone have a recipe WITHOUT chicken broth?
I would love to try it, but, that is way too much sodium.


Well, I found a recipe for vegetable stock, so, I'm gonna try it, lol
Stacy, you can get chicken broth that is low sodium, remember you don't have to add any salt so it should work...I have to watch salt and my dietitian suggested the low sodium, she said the no sodium was yukky If you are making your own veggie broth that will be great.
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Old 01-10-2009, 11:10 AM   #3
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Stacy,
this is the recipe I used several times the kids love it and the apples make it so good...
Cooks.com - Recipe - Butternut Squash And Apple Soup
Hope this might help you
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Old 01-10-2009, 12:30 PM   #4
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You can even use water in a pinch!
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Old 01-10-2009, 01:20 PM   #5
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Cool, thank you!!!
I bought some fresh veggies to make a stock with. Sweet onions, carrots, garlic, tomatoes, yellow and orange bells. I am going to roast those long enough to carmelize, then, boil them and get a broth from it. I will figure out what to do with the veggies once I strain them from the broth. I can't wait to try this. I am a veggie pig!!!
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Old 01-10-2009, 03:49 PM   #6
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This is a pumpkin soup but i usually make it with butternut squash. It is lovely. I also get my year 8 cookery class to make it and it usually a success.

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Old 01-10-2009, 05:43 PM   #7
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I will figure out what to do with the veggies once I strain them from the broth. I can't wait to try this. I am a veggie pig!!!
There is no nutritional value left in such veggies after making broth and I just toss them in my compost heap for the worms.
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Old 01-10-2009, 08:41 PM   #8
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One more question. How long will it last??
It has the following in it.
Roasted veggie broth, I removed the carrots, then blended the onion, tomatoes and bells and mixed with the butternut squash, which is also roasted.
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Old 01-10-2009, 09:22 PM   #9
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here's one I tried this year and really liked:

mirepoix (onion carrot celery about 1 cup 1/2 cup 1/4 cup in that order chopped)

6-8 cloves garlic peeled and sauteed in 1/4 cup olive oil until soft and caramelized.

2 lbs butternut squash cubed

3 cups broth or stock (veg, chix, your choice)

1 1/2 tblspn fresh sage minced

salt pepper dry sherry

saute the garlic gently, then use the oil to saute the mirepoix until lightly caramelized.

add the squash, sage garlic and broth and bring to a simmer and hold at simmer for 30 minutes.

puree the soup (either bit by bit in a blender or food processor or with an immersion blender) taste and add salt and pepper as you like. Stir in 1/4 cup dry sherry and garnish with fresh sage leaves.

(red pepper flakes are optional, I add a small shake at the sautee of the mirepoix)
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Old 01-10-2009, 09:30 PM   #10
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oohh, that sounds good too, robo!! thanks!!
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