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Roasted Butternut Squash and Sweet Potato Soup Recipe

   
 

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     Roasted Butternut Squash and Sweet Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 medium butternut squash (halved and seeded)
5 medium sweet potatoes, cubed
1 tbsp olive oil
2 tbsp margarine
1 1/2 large onions
1 clove garlic, crushed
1 1/2 tsp nutmeg
1 tsp ginger
1/2 tsp curry
 
1 tbsp light brown sugar
water as needed
salt
pepper

Instructions
Bake squash at 400 F for 30 minutes. Chop when done.
In a pot melt margarine and oil. Add onions and saute for 5 minutes. Add nutmeg, ginger, curry, and garlic. Cover and stir often for about 8 minutes. Add brown sugar and let simmer for about 5 minutes. Add potatoes and fill pot with water to about 3/4 full and bring to a boil. Add squash and let cook for 20 minutes. Puree and add salt and pepper.


Originally Submitted
1/12/2012





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