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Butternut Squash Soup



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  • 2 tsp butter
  • 1 1/2 c chopoped onion
  • 1 tsp salt
  • 2 tsp minced garlic
  • pinch nutmeg
  • pinch caenne [e[[er
  • 10 c cubed butternut squash
  • 4 c chiken broth
  • 3 Tb plain lowfat yogurt
  • 1 Tb brown sugar
  • 2 tsp chopped fresh sage



Step 1

Heat butter, add onion and salt, cook 5 min. Add nutmeg, caynne pepper & garlic. Add broth and cubed squash. Bring to boil, and then decrease heat to low, and simmer till squash is tender, roughly 30 min. Add yogurt & Sugar........Use immersion blender to puree the squash. Serve with sage garnish.

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