Recipe for Butternut Pumkin Soup please .Pl. excuse for posting under R/S.?

Answer 1

http://www.recipezaar.com/69339

http://www.ais.org.au/nutrition/PumpkinSoup.asp

Answer 2

Roast a split 2-lb. butternut squash in the oven (350 deg.) for 1 hour.

Scoop out the flesh of the squash and set aside.

Mince 2 cloves garlic, and slowly brown them in a large pot in 2 Tablespoons of Olive Oil.

Add 4 cups of Chicken stock, the squash, 1/2 tsp salt & 1/4 tsp pepper, 2 tsp dried rosemary, and 1tsp ground cumin.

Bring to a boil and cook for about 20 minutes. Add a cup of frozen corn kernels and cook for 10 more minutes.

Blend together with a fork 2 Tablespoons of corn starch and 1/2 cup of .of orange juice until it becomes a slurry. Remove the soup from the burner, stir in the orange juice slurry, and return to the burner until the soup begins to thicken.

Put soup in the blender and blend until smooth (3-5 minutes).
Return to pot to keep warm until serving.

Serve hot with a dolop of sour cream on top. Can also be used as a pasta sauce (over shells or rotini).

So why did you ask this under R&S?

Answer 3

Take 1 butter nut, 1 pupkin and mix to a soup. viola'