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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


2 tablespoons butter
3 cloves garlic, minced
˝ cup onion, chopped
1 potato, cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
Cover and reduce to a simmer for 25-30 minutes.
Uncover and remove thyme and bay leaf.
Use an immersion or countertop blender to blend the soup until smooth.
Allow to cool for 2 minutes then serve.




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