fall harvest squash soup

Name: FALL HARVEST SQUASH SOUP
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 2 large acorn squash,1/2'ved seeds removed and baked til tender; 2 large winter quash,poked with fork several times nuked til tender; 2 small yelloeneck squash,grated; 2 small zuchinni squash,grated; 1 quart(s) milk; 1 pint(s) sour cream

(1 RATING)

28 Pinches

Diane Eldridge

born in Traverse City Mich now in Chattanooga, TN

Updated on Oct 10, 2011

we made this every yr when i was a kid and it went in the freezer to have on the long winter days in northern michigan i still lov this soup and have found a few ways to make it easier!!!

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prep time 45 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

2 large acorn squash,1/2'ved seeds removed and baked til tender
2 large winter quash,poked with fork several times nuked til tender
2 small yelloeneck squash,grated
2 small zuchinni squash,grated
1 quart milk
1 pint sour cream

How To Make fall harvest squash soup

Step 1

once acorn and winter squash are cooked mash well put in lg soup pot add grated squash and milk cook bout 30 min on low simmer add sour cream heat to boil but do not boil.....add salt and pepper as needed
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