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Bear Mountain Butternut Squash Soup with Cinnamon Croutons

I make this soup every fall when butternut squash is ripe. It is hearty and filling and makes a warm, inviting supper dish on a cool fall evening.

This recipe is can be changed up quite a bit. The cinnamon croutons can be replaced with some sour cream and chives, or for a Mexican flair some salsa, sour cream and cheese. I have also added potatoes, parsnips, celery, etc. to the soup mix. You can also substitute the cream with milk or more chicken broth.

Before making the soup, I split the squash in half, scoop out the seeds and microwave for 5 – 8 minutes, then cool. Then it is very easy to peel the skin and cut the squash into chunks.



Source: Good Housekeeping magazine from many years ago (Entered by Becky Parr)
Servings: 12
Ingredient keywords: baguette, butter, cinnamon, leek,, carrots, onion, butternut, broth, butter
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Chicken Sausage and Squash Soup

Thanks to Ivy King for sharing this recipe with us, featured on the King’s Poultry Farm website! Prep: 15 minutes Cook Time: Stove Top 30-40 minutes. Crock Pot 4-6hrs



Source: Ivy King (Entered by Jennifer Ruff)
Servings: 6 people
Ingredient keywords: Chicken, Garlic, Italian, Squash, Broth
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