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Tim's Butternut Squash Soup

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“This comes from the Chronic Fatigue Syndrome Cookbook by Mary Hale and Chris Miller. I have not tried it, but am putting it here for safe-keeping.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 cups onions, chopped
  • 12 cup water
  • 6 cups chicken broth
  • 3 12 lbs butternut squash, peeled, halved, and seeded, then cut into 1/2inch cubes

Directions

  1. Heat butter and oil in a large skillet.
  2. Add onion and cook at low heat until soft, about 8 minutes.
  3. Add squash and 1/2 cup water.
  4. Cook covered over med-low heat for 30 minutes or until squash is tender.
  5. Add chicken broth and simmer for 15 minutes.
  6. Process soup in a blender or food processor by batches.

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