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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The Landrum Family Cookbook Project, 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:  
6 cups chopped butternut squash (3 pound squash)
2 medium apples, peeled, cored and chopped (I used granny smith)
2 medium carrots, peeled and chopped
1 small white onion, chopped
1 clove of garlic, chopped
2 cups chicken stock (or more if desired)
1/2 tsp. dried sage
1 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1 cup almond milk

Directions:
Directions:
1. Place squash, apples, carrots, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the almond milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired.
3. Add additional sea salt and pepper to taste. Serve with chopped bacon and dried parsley as a topping.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
8 hours

 

 

 

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