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Delicious, Healthy Butternut Squash Soup

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“A perfect soup for those dark, cold evenings winter brings our way (and when squash is so plentiful). This soup has a very pleasant, complex, yet mild flavor that even kids can enjoy. Originally from Today's Parent, October 2010.”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 1 soup
UNITS:
US

Ingredients Nutrition

Directions

  1. With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1” cubes. You should have about 5 cups.
  2. Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
  3. Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).

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