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Butternut Squash Soup II


  • 1 medium butternut squash-peeled and cut in chunks
  • 2 large sweet potatoes- peeled and cut in chunks
  • 2 large carrots-leaned and cut in chunks 1 medium onion-diced
  • 1 tablespoon of oil
  • 1/2 teaspoon of cinnamon or art spice white or black pepper to taste 4 cups of water


If you use a food processor you can grate the carrots, squash and sweet potatoes and the soup will be a real puree. It’s almost like a cream soup without the cream, etc.

In a large soup pot: saute the onion in the oil until onions are transparent. Move the pot off the burner and then add water. Then move back on burner and when it comes to a boil add remaining ingredients. Once everything starts to boil, lower the light and let it simmer for about 1 hour, stirring once in a while to make sure it doesn’t stick to the bottom.

If there are too many chunks of veggies left and it’s not smooth enough you can put it in a blender or eat it with the chunks.

When serving, sprinkle with a little allspice or cinnamon; it looks nice. If you like the flavors of India, you can add a touch of cumin or curry to the pot while cooking or when serving.