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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:
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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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