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Butternut Squash Soup Recipe

   
 

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     Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 - Butternut squash
2 - onions (yellow or red)
spray oil
1/2-3/4 tsp thyme
1/2 tsp smoked paprika (reg ok if that's what you have)
1/8-1/4 tsp cayenne
salt & pepper
Chicken broth (low-sodium non-fat)
 

Instructions
Split the butternut squashes, scoop out seeds, spray with spray oil, sprinkle with thyme, paprika, cayenne, salt & pepper. Chop onions into big chunks (1/4 if not too big) Put squash & onions on cookie sheets (you'll need two) Roast in 375 degree oven until squash & onions are soft (45 min - 1hr). Scoop out squash into large soup pot, add onions and start with 1-2 cups chicken broth.
Blend with immersion blender (or use regular blender) until smooth. Thin to the consistency you like with additional chicken stock (I usually use 3-5 cups total). Adjust seasonings, if you like it spicy add some hot sauce. Enjoy!


Originally Submitted
1/15/2013





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