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Creamy Butternut Squash Soup

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“This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up celery, carrot and onion.
  2. Cut up the squash and potatoes into cubes, about 1 inch.
  3. Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
  4. Add squash, potatoes and the 4 cups of water.
  5. Simmer, covered until vegetables are tender, about 20 to 25 minutes.
  6. Let soup cool a bit, then put into a food processor or blender and puree.

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