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Butternut Squash Soup Recipe

   
 

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     Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4 lbs whole Butternut Squash (about 2 medium), halved lengthwise and seeds removed
2 T Butter
1 medium Granny Smith Apple
1/2 medium Yellow Onions
8 fresh Sage Leaves
2 1/2 C Chicken Broth
2 1/2 C Water
1 1/2 t. Salt
1/4 t. freshly ground Black Pepper
 
1/3 C Cream

Instructions
Heat the oven to 425 degrees and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut side up on the baking sheet. melt 1 T of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and Pepper. Roast until tender about 50 minutes to 1 hour.
Meanwhile, peel, core, and cut the apple into medium diced pieces. Cut the onion into medium diced pieces. Melt the remaining tables spoon of butter in a large saucepan over medium heat. Add the apple, onion and sage, season with salt and pepper, and cook stirring occasionally, until softened. about 7 minutes. Remove the pan form the heat and set aside.
When the squash is ready set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the apples and onion mixture.
Add the broth, water and the measured salt and pepper that is listed in the ingredients. Stir to combine and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally and breaking up any large pieces of squash for 15 minutes. Remove the pan from he heat and stir in the cream.


Originally Submitted
2/14/2017





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