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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Soups, Vegetables 8 Servings

INGREDIENTS

1 lg Onion; diced
1 Celery rib; diced
6 Carrot; diced or sliced
1 sm Acorn squash; peeled
1 sm Butternut sguash; peeled
1 Bouquet garni
6 c Potato, red; diced
2 Sweet potato; peeled & diced
4 Parsnip; peeled & sliced
2 Bell pepper, red; diced
3 c Cream; approximately
Nutmeg, grated
— COLUMBIA MAGAZINE; Winter 1990
Posted by Fred Peters
Echonet RECIPE_CORNER echo

INSTRUCTIONS

In a large pot, simmer the first 6 ingredients (including bouquet garni) in
1 quart of water until the squash is almost tender. Add the next 4
ingredients and simmer until the potatoes are almost tender. Add enough
cream to achieve the desired consistency. Heat through. Grate nutmeg over
each serving.

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