Turban Squash soup

Summary

Yield
Servings
SourceMike Gunderloy
Prep time1 hour
Cooking time
Total time1 hour

Description

Delicious, rich soup from TNH's resident "guy."

Ingredients

1  
turban or other winter squash
   
Chicken Broth
   
Salt and pepper to taste
1  
butter
1  
flour
1⁄4  
ginger
1⁄4  
cinnamon
1⁄4  
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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