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Butternut Squash Soup

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“From the 1980 edition of The Philadelphia Orchestra Cook Book. This soup may be prepared ahead and reheated slowly just before serving. May also be served cold.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot, bring chicken broth to a boil.
  2. Add squash, onions and cloves.
  3. Lower heat to medium and cook until veggies are just soft, about 15-20 minutes.
  4. Remove from heat. Add cream and curry powder.
  5. Puree in blender 2-3 minutes (in batches if necessary).
  6. Season with salt and pepper.
  7. Serve in soup bowls sprinkled with chopped parsley.

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