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Creamy Squash Soup


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  • 2 pounds butternut squash soup cut into 1 in pieces
  • 1 1/2 cup diced onions
  • 2 carrots peeled and diced
  • 3 cans chicken broth
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1/2 cup light or heavy cream
  • 2 pinches of nutmeg
  • 1-2 pinches of cayenne
  • 2-3 tbsp brown sugar
  • sour cream for garnish



Step 1

Combine squash, onion, carrots, broth and salt in a medium sauce pan and simmer uncovered until squash is very tender (about 40 minutes).
Puree soup and butter with an immersion blender until smooth.
Whisk in cream, nutmeg, cayenne, and brown sugar and heat through.
Add a dollop of sour cream if desired when serving.


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