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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 T Butter
2 T Olive oil
1 small Onion chopped
1 Celery stalk chopped
1 medium Carrot chopped
1 medium potato diced
1 medium squash peeled and cubed
1 32oz. carton of low sodium chicken stock
1/2 C heavy cream
salt and pepper

Directions:
Directions:
Melt butter with olive oil in a large dutch oven and sweat the vegetables minus the squash, approximately 10 minutes. Add squash cook another 5 - 10 minutes. Add chicken stock and bring to boil. Reduce heat to simmer. Cover and cook for 40-50 minutes.

When vegetables are soft, ladle into a blender and blend to coarse texture. Return to pot and add up to 1/2 cup heavy cream and a good amount of salt and pepper. simmer futher another 10 to 15 minutes. (It takes quite a bit of salt...don't fear)

Number Of Servings:
Number Of Servings:
about 10
Preparation Time:
Preparation Time:
1 - 1 1/2 hours
Personal Notes:
Personal Notes:
Serve hot with a swirl of heavy cream, perhaps some croutons. This is a snap to make and you will love it.

 

 

 

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