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Winter Squash Soup Recipe
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This creamy, pureed soup is the perfect starter course for a fall or winter meal.
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Servings:
Ingredients
2 1/2 pounds (to 3 pound) butternut squash
1 large onion
1 carrot
1 stalk celery
5 cups chicken broth
salt (to taste)
freshly ground pepper (to taste)
1/2 teaspoon dried sage
2 tablespoons butter
Directions
PREP
15
mins
COOK
1
hr
Peel and seed squash. Cut squash into ½" cubes.
Chop onion, carrot, and celery. In sauce pan, sauté chopped onion, carrot, and celery in butter until soft, but not browned.
Add cubed squash and 4 cups of chicken broth, sage, salt, and pepper.
Bring to a full boil. Reduce heat, and cover. Cook 40-45 minutes or until squash is tender. Season to taste.
Pour ingredients into blender or food processor and pureé. Add remaining 1 cup of broth. If soup mixture is too thick, thin with water or milk.
Reheat and serve. Garnish as desired.
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