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Herbed Butternut Squash Soup Recipe

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This recipe for Herbed Butternut Squash Soup, by , is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Faust
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash peeled, seeds removed and cut into chunks
1 apple peeled and chopped
1 large onion peeled and chopped
1 qt. chicken or vegetable stock
1 small bunch of fresh thyme
2 T. butter
2 T. extra virgin olive oil

Directions:
Directions:
Heat oil and add onion and cook until softened (about 4 minutes.) Add apple, squash and chicken or vegetable stock. Cook until the squash is tender enough to be blended. Blend half of the soup (or all if you prefer a soup without chunks) and return to heat. Add butter.

Personal Notes:
Personal Notes:
This is adapted from a soup Nicole McSweeney made.

 

 

 

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