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Ingredients
- 1.5 Lbs Butternut Squash cut in 1x1 inches dice
- 1 Yellow Onion diced
- 3 stalk of Celery diced
- 5 Gloves of garlic cut in half
- 1 Tsp of smoked Paprika
- Salt and Pepper to taste
- 2 Tbsp Bertolli Extra Virgin Olive Oil
- 1/2 lbs of Unsalted Butter
- 1 qt of vegetable Stock
- 1 cup Heavy Cream
Preparation
Step 1
Place all the diced Vegetables and the seasoning in a Pot with the melted Butter and the Olive Oil, cook on High till they start to brown the bottom of the pan (10 minutes ) add the stock and keep cooking on high till the Squash is fork tender (the stock should be reduced by half now ), add the cream and blend, strain with a fine mesh colander for smoother texture !!!
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