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roasted butternut squash soup


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  • 2 lbs butternut squash, peeled and cut into chunks
  • 4 cups chicken stock
  • 1 1/4 cup sour cream(lite)
  • 2 T butter
  • 2 T salt and pepper
  • 1 t butter
  • 1/4 t cayenne or to taste
  • several cut chives


Servings 4


Step 1

combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to med and simmer for about 20 min or until the squash is tender

Cool a bit and then pruee the mixture in a blender.

Return the puree to the saucepan and turn the heat to med low. Stir in the sour cream along with butter, salt and pepper to taste


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