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Darlene's Butternut Squash Soup

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“The best squash soup I have ever tasted and easy to make..”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel squash, cut into small cubes (4 cups +).
  2. Chop onion, celery and garlic.
  3. Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
  4. Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
  5. Puree in blender, strain back into pot.
  6. Before serving mix whip cream, nutmeg & salt.
  7. Plop a spoonful on each bowl. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it). Delicious.

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