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Butternut Squash Bisque


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  • 2 Butternut Squash (4.5lbs total) halved lengthwise, seeded
  • 2 T EVOO
  • 2 cups thinly sliced onion
  • 1 T brown sugar
  • 2 tsp ginger
  • 2 coarsely chopped garlic cloves
  • 1/2 cinnamon stock
  • 6 cups chicken broth



Step 1

375, oil baking sheet, cut side down, bake squash about an hr. till very soft. Remove peel and discard. Cut squash into 2" pieces. Heat oil and cook covered, onion, sugar, ginger, garlic & cinnamon till tender about 15 mins. Add squash and broth, bring to boil, then reduce to medium low, cover and simmer 10 mins. Discard cinnamon. Working in batches, puree soup and return to pot, season with S&P, thin with 1/2 & 1/2 or light cream if needed.


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