Summary
| Yield | |
|---|---|
| Source | Mike Gunderloy |
| Prep Time | 1 hours |
| Recipes | Soups and Stews |
| Seasons | Winter |
Description
Delicious, rich soup from TNH's resident "guy."
Ingredients
- 1 turban or other winter squash
- Chicken Broth
- Salt and pepper to taste
- 1T butter
- 1T flour
- 1t ginger
- 1t cinnamon
- 1c julienned ham or sausage
Instructions
Start with a good-sized winter squash. I used a turban squash that gave me about two cups of pulp. Wash, cut in half, seed, and bake at 375 for an hour. Let cool and then scoop the pulp into a saucepan. Add the same quantity chicken broth as there is pulp, salt and pepper to taste, a tablespoon of butter kneaded with a tablespoon of flour, a quarter teaspoon each of ginger and cinammon, and a quarter cup of julienned ham or sausage. Heat to simmering and serve.
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