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Creamy Butternut Squash Soup
Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1-2 medium -size fresh butternut squash
1 Tbsp olive oil
1 stick butter, softened, divided
1 medium onion
1 cup heavy cream
Salt & pepper to taste
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Let's Make It
1
Cut squash in half and take out seeds. Cut squash into medium pieces and boil till soft
2
(set aside). Peel off skin when cooled a little.
3
In a frying pan add 1 Tbsp. of oil and 1 Tbsp. of butter. Cut and chop onion and put in frying pan. Sautee till caramelized.
4
In a food processer add peeled squash and turn on. Add the rest of the softened butter, onions, and then the heavy cream. Blend till mixed.
5
Put mixture back into the skillet and heat through till hot on medium heat stirring. Don't over heat. Add salt and pepper to taste.
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