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Butternut Squash Soup Recipe

   
 

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     Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Wine/Beverage
Recommendations
  3.5/5

Ingredients
a. 1 medium butternut squash
a. olive oil, garlic salt, pepper, and nutmeg to coat
b. 1/4 large onion chopped
b. 2 tablespoons butter
c. 1.5 cups chicken broth
b. 1/8 to 1/4 teaspoon cayenne pepper (to taste)
b. 1/2 teaspoon marjoram or mediterranean oregano
b. splash of apple cider vinegar
b. 1 apple peeled, cored, and cut into chunks
 
b. 1/4 teaspoon pepper
c. 4 oz cream cheese softened
c. may need additional chicken broth to cut down on thickness at the end

Instructions
Quarter squash and coat with A mixture. Cook on 350 for an hour. When done, remove peel and seeds and cut into smaller chunks.
Melt B butter and onions together and cook until tender. Add B mixture along with the squash chunks. Bring to a boil and cook over low covered for about 20 minutes.
Put soup into the blender in sections and puree with the cream cheese.
Return to soup pot and heat, but do not boil. i added chicken broth because it seemed a little too thick.


Originally Submitted
7/8/2014





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