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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Hartville Home Chef, 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!

Tyler Wilson


1 butternut squash
1 c. heavy whipping cream
4 cloves of garlic, minced
2 shallots or 1 red onion, finely diced
2 Tbsp. butter
4 c. vegetable broth
2 Tbsp. vegetable oil
salt & pepper

Preheat oven to 375
Cut the butternut squash in half, length-wise, and scoop out the seeds.
Cover the two halves in the vegetable oil, using about 1 tbsp per side.
Season with salt and pepper.
Cook in oven for about 45 minutes or until soft.

Once the squash is done set on a rack to cool.
While that is cooling, do the necessary prep for the onions and garlic.
When the squash is cooled use a knife to cut the rind off of the squash.
Cut the squash into cubes.

melt 2 tbsp of butter in a large pot or dutch oven.
add onion (or shallot) and cook until translucent.
Add in the garlic, vegetable broth, and squash.
Bring to a simmer and let sit for about 10 minutes.

Pour the mixture into a blender, or use an immersion blender, and blend until smooth.
Pour back into the pot and add the heavy cream.
Add more salt and pepper, simmer for another 10 minutes.

High five Tyler because his recipes are awesome!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 15 minutes




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