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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from A Little Slice of Heaven, 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 tablespoons oil
1 large onion
1/2 medium butternut squash
2 medium carrots
2 sprigs fresh rosemary
6 cups water or chicken broth
Salt and pepper, to taste


Soup (bread) topping:
1/2 inch small baquettes
4 ounces cheddar, shredded
2 tablespoons scallions, thinly sliced

Directions:
Directions:
Heat oil in a large pot over medium heat. Add onion, salt, and pepper. Cook, covered, and stir occasionally for 6 minutes. Add carrots and squash and continue to cook for 5 minutes, stirring occasionally for 5 minutes more. Add broth or water and rosemary and bring to a boil. Reduce heat and simmer until vegetables are tender, 12 to 15 minutes.

Heat broiler (for the bread topping). Use an immersion blender or standard blender to blend soup until smooth. Sprinkle bread with cheese and broil until cheese melts, 1 to 2 minutes. Top bowls of soup with cheese bread. Scallions may be sprinkled on top of toast.

 

 

 

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