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Butternut Squash Soup 15 Recipe
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Ingredients
1 butternut squash, peeled and seeded (2 to 3 2 lbs )
2 tablespoons unsalted butter
1 onion, chopped (medium)
1 tart apple chopped (i.e. Grannie Smith) (small)
6 cups chicken stock
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and apple and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
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