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French   -   Butternut Soup   adapted from Paula Wolfert's World of Food

Description
Ingredients
  • 2 Pounds Butternut Squash -- cubed
  • 4 Tablespoons Butter
  • 2 Teaspoons Sugar
  • 1 Medium Onion -- thinly sliced
  • 2 Medium Shallot -- thinly sliced
  • 3 Cloves Garlic -- sliced
  • 1 Ounce Prosciutto -- chopped
  • Salt And Pepper -- to taste
  • Nutmeg -- to taste
  • 3 Tablespoons Parsley -- finely chopped
  • 1 Tablespoon Thyme -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 3 Leaves Swiss Chard -- shred
  • 3/4 Cup Milk
  • 12 Slices French Bread Loaf -- toasted
  • 1/4 Cup Cheese -- see note
Directions Preheat oven to 425*.
Spread squash cubes in buttered pan. Sprinkle with sugar and dot with 1 tbsp butter.
Bake for 30 minutes. Turning twice.
Meanwhiel, saute onions, shallots, garlic and proscuitto in butter 10 minutes. Set aside.
Aded squash to saucepan along with any pan juices. Salt, pepper nutmeg parsley, thyme and clery. Bring to medium heat and stir for 1 minutes. Add swiss chard and 1 qt of water. Bring to boil, reduce heat , simmer 20 minutes.
Puree this mixture and then combine with shallot mixture. Add milk reheat and servew garnished with cheese and wat with bread.
Serves 4
Time to Make 0:00



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