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Butternut Squash Soup


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  • 1/4 onion, chopped
  • 1 T butter
  • 3 c butternut squash, peeled and cubed
  • 1 med potato, peeled and cubed
  • 1 1/2 c water
  • 1/1 /2 tsp chicken bouillon granules
  • 1/4 tsp salt
  • Pepper
  • 1/4 c evaporated milk



Step 1

Saute onions until tender. Add squash and potato and cooking, stirring for 2 minutes. Add water, bouillon and seasoning and bring to a boil.
Reduce heat, cover and cook 15-20 minutes until tender.
Cool slightly
Place in blender and process until smooth.
Return to pan, add milk and heat.


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