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Butternut Squash Soup With Ginger and Maple Syrup

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“A tangy soup with the zest of fresh ginger and the sweetness of pure maple syrup combined to make a thick puree that is enough to please any palate for lunch or dinner.”
READY IN:
35mins
SERVES:
4
YIELD:
1 Soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender. Set aside to cool.
  2. Puree steamed squash in a blender or food processor until smooth and free of lumps.
  3. Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth. Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
  4. Pour into serving bowls and have with your favorite snack crackers or a sandwich.

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