The Walden Effect: Farming, simple living, permaculture, and invention.

Butternut Squash and Egyptian Onion Soup

Butternut Squash and Egyptian Onion Soup

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.

Anna Hess's books
Want more in-depth information? Browse through our books.

Or explore more posts by date or by subject.

About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.

Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.

profile counter myspace

Powered by Branchable Wiki Hosting.

Required disclosures:

As an Amazon Associate, I earn a few pennies every time you buy something using one of my affiliate links. Don't worry, though --- I only recommend products I thoroughly stand behind!

Also, this site has Google ads on it. Third party vendors, including Google, use cookies to serve ads based on a user's prior visits to a website. Google's use of advertising cookies enables it and its partners to serve ads to users based on their visit to various sites. You can opt out of personalized advertising by visiting this site.