{"id":341,"date":"2010-02-03T11:10:35","date_gmt":"2010-02-03T17:10:35","guid":{"rendered":"http:\/\/www.csafarmdurhamkawartha.com\/?p=341"},"modified":"2010-02-03T11:10:59","modified_gmt":"2010-02-03T17:10:59","slug":"butternut-squash","status":"publish","type":"post","link":"https:\/\/www.csafarmdurhamkawartha.com\/?p=341","title":{"rendered":"Butternut Squash"},"content":{"rendered":"

BUTTERNUT SQUASH SOUP<\/p>\n

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  1. Place a large pot on medium-high heat and drop in butter. Cook onion, potato and squash in butter for 5-10 minutes, stirring occasionally until everything is golden brown. Add garlic and stir for 1 minute longer.<\/li>\n
  2. Lower heat to medium. Add broth and low-boil mixture for 20-30 minutes or until it is fork tender. Add salt, pepper, brown sugar, and milk. Stir occasionally for 10 minutes longer on medium-low heat.<\/li>\n
  3. Allow mixture to cool slightly off the heat. Ladle soup into a blender 1\/3 at a time and puree until smooth.<\/li>\n
  4. Serve in a big bowl with the garnish of your choice and a piece of fresh bread.<\/li>\n<\/ol>\n

    Tip-Garnish with fresh chopped herbs & sour cream, or go exotic with curry powder and sliced green onions.<\/p>\n

    Tip- No Blender? No Problem! Use a potato masher for a rustic hearty texture.<\/p>\n

    Ingredients:<\/strong><\/p>\n