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Joyce's Butternut Squash Soup

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La Soupe de courge (Pumpkin or winter squash soup.)
1 T olive oil
1 medium sized onion chopped
900 grams pumpkin or squash: hubbard or acorn – I use butternut
2 large cloves of garlic minced
1.5 L water or chicken stock- I use stock
1 Bay Leaf
2 t fresh or 1 t dried Thyme – I use 2t dried
1/2 cup rice
salt and pepper and nutmeg to taste
1/4 cup chopped fresh parsley.
Heat oil in heavy bottomed soup pot and add onion – sauté until soft.
Add pumpkin and garlic and stir for 30 seconds and then add water or stock – I use stock and do not add salt.
Bring to boil and add rice, salt, pepper and Bay leaf.
Simmer until rice is cooked and squash is soft.
Blend, add nutmeg and adjust seasonings.
A filling tasty meal.
After standing it tends to thicken and additional water or stock can be added.
Source: Provencal Light by Martha Rose Shulman.
Prepared, tried and tested by: Joyce Gonin

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