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Butternut Squash Soup Recipe

   
 

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     Butternut Squash Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 Tbsp. sweet butter
1 large onion, finely chopped
3 c. peeled & diced butternut squash
2 large apples (any variety), peeled & chopped
3 c. chicken or vegetable stock
1/4 tsp. salt
1 1/2 c. fresh cider
2 Tbsp. light brown sugar
1/4 tsp. ground cinnamon
 

Instructions
Melt butter in a medium pot over moderate heat. Stir in onion, cover & cook for approximately 10 minutes. Add squash, apples, stock, & salt. Bring to a boil, reduce heat, cover, & simmer for approximately 20 minutes, until squash & apples are very soft.
While the soup simmers, pour the cider into a skillet. Bring to a boil & reduce to approximately 4 - 5 Tbsp. (Doesn't have to be exact. I sometimes add more.) Add this to soup.
Spoon solids into a food processor. Process until smooth. Stir back into broth. Reheat the soup, stirring in brown sugar & cinnamon.
(I sometimes add uncooked, chopped apples as a garnish.) This recipie can be doubled.


Originally Submitted
8/8/2011





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