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Recipe: East Butternut Squash Soup Printer Friendly
Categories
All Categories>Soups
Ingredient Qty. Unit
butter 2 Tablespoons
onion, chopped 1 Each
butternut squash, cubed 3 Pounds
chicken broth 5 Cups
sprigs thyme (optional) 2 Each
nutmeg (optional) 1/8 Teaspoons
heavy cream 1/2 Cups
salt and pepper to taste 1 Each
Directions
  1) Saute butter and onions.
  2) Add remaining ingredients EXCEPT cream and boil for 20-25 minutes.
  3) Blend in blender or use immersion blender.
  4) Add cream and blend.
  5) Add salt and pepper to taste.
Yield Cook Time
Not specified 30 minutes
Source
Keriann Perkins
Contributed by:
Wendy
Created on:
11/10/2017 1:32:55 PM
Last modified on:
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