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Butternut Squash Soup

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Ingredients

Adjust Servings:
2 Tbls Butter
1 Onion
1 Celery stalk chopped
1 Carrot chopped
2 Potato cubed
1 Butternut squash peeled, seeded, and cubed
4 cups Chicken Stock

Nutritional information

305
calories
6.8 g
fat
59.7 g
carbohydrates
6.9 g
protein
21 mg
cholesterol
1151 mg
sodium

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Butternut Squash Soup

A perfect soup for a cold autumn night.

Features:
  • Vegan
  • Vegetarian
Cuisine:

Ingredients

Directions

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To begin with, pumpkin soup is a usually made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth (Chicken, usually). Indeed, in this Butternut Squash Soup recipe, I use Butternut Squash to make the soup. There are multiple variation of this recipe. For a start, if you like your soup with a little more sweetness in it, you can add some cream and a bit of maple syrup to this recipe.Furthermore, this dish can be served hot or cold, and is a popular Thanksgiving dish in the United States.

As a final point, I really recommend to serve this soup with bacon croutons. To make this recipe, visit : Bacon Croutons Recipe


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Steps

1
Done

Cook the vegetables in a large pot over melted butter until lightly browned. Add enough of the chicken stock to cover all the vegetables. Bring to a boil. At the boiling point, reduce the heat and let simmer for about 40 minutes or until all vegetables are tender.

2
Done

using a blender, blend until the mixture is smooth. Return the soup to the pot, and mix the remaining stock to attain desired consistency. Season with salt and pepper.

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