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Butternut Squash and Egyptian Onion Soup

Butternut Squash and Egyptian Onion Soup

  • 1 butternut squash (about 4-4.5 c. pulp)
  • 2 tbsp. butter
  • 3 Egyptian onions (or leeks)
  • 7 sprigs of gresh thyme
  • 2.5 c. chicken broth (see bottom of Roast Chicken recipe)
  • salt and pepper to taste
  • sour cream and bacon garnish

Cut the butternut squash in half lengthwise and scrape out seeds.  Then place cut sides down on a cookie sheet and bake in a 350 F oven for about an hour until flesh is soft.  Peel off skin.

Cut Egyptian onions into small pieces (include white and greens).  Saute onions and thyme in butter until onions are soft.  Add everything else and cook for twenty minutes.  Garnish with sour cream and bacon.

Serves 4-5 as a main course.



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