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Recipes - Butternut Squash Soup

Recipe Name

Butternut Squash Soup

Submitted by RCM
Recipe Description Easy and quick
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup, choppedOnion, chopped
1
tablespoonbutter- unsalted
1
medium (2-3/4" dia) (approx 3 per lb)apple, peeled and chopped
1
teaspoonsage (or 8 leaves fresh & chopped)
2.5
cupschicken broth, fat free, low sodium
2.5
cups (8 fl oz)water
16
cups, cubesSquash, butternut (can substitute frozen but reduc
1
teaspoonsalt
1
dashwhite pepper
2
fliud ouncesheavy cream (1/4 cup) can use more for smoothness
Steps
Sequence Step
1Melt one T unsalted butter and soften onion and apple in dutch oven over med heat. Add sage just at the end
2add water, broth, and squash and bring to boil. Cook until fork tender
3Remove from heat, and slowly add cream. Puree with immersion blended until desired consistency.
4Add salt, pepper to taste. Serve with dusting of freshly grated nutmeg or dill sprig.
5You can easily substitute frozen squash by reducing the liquid amount or adding more squash. It is better with fresh squash, but frozen is fine and fast!






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