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“A nice blend of flavors that produce o flavorful soup. I nuked the butternut squash and then scooped out the squash. From TOH.”
READY IN:
1hr 15mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté leeks and carrots in butter.
  2. Add butternut, zucchini, broth,thyme and pepper.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer for 30-35 min or until vegetables are tender.
  5. Cool.
  6. Puree in blender in small batches.
  7. Return each batch to pot and add in cream and milk.
  8. Heat soup but do not boil.
  9. Sprinkle Parmesan and chives.

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