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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
3 - Carrots
4 - Celery
2? - Potatoes (had maybe 1/4 bag of baby ones so uses those)
1 - Onion
Zucchini (had some leftover so throw that in as well)
1/3 cup of maple syrup (maybe 2/3 depending how big the batch)
2/3 cup of cream (maybe abit more)
Salt and pepper
 
Olive Oil
Minced garlic
1 box of chicken broth

Instructions
Cut squash length wise, olive oil and garlic, put fave down on parchment paper cookie sheet. Dice all the other vegetables, toss with olive oil and garlic. Roast in 400 oven for 40 - 60 minutes. Take out if oven and let cool for abit, peel squash and put in blender and blend, dump in soup pot, add chicken both to help make liquid. Put the other vegetables in blender and blend, again add both to help make liquid, add to soup pot. Add any remaining broth, add maple syrup and cream. Simmer for 29 - 30 minutes, add salt and pepper yo taste.


Originally Submitted
11/5/2017





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