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By April 2, 2021 Read More →

Gourd Soup

Serves 6-8

4 onions, peeled and diced

3–4 pounds butternut squash, peeled, seeded, and cubed


2 quarts broth (chicken or vegetable)

1 1/2 cups fresh grated bread crumbs

salt and pepper

pieces of bread for frying

1. Sauté onions and squash in butter until tender.

2. Cover cooked vegetables with 2 quarts of broth and simmer.

3. While soup is simmering, cut some bread into cubes and fry in butter until golden brown.

4. Pass soup through a colander to puree. Add salt and pepper to taste.

Serve hot soup with 3-4 pieces of fried bread on top.











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