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Butternut Squash Soup

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 3/4 cup white onion, minced
  • 2 tlbs. butter
  • 1/2 tbls. curry
  • 1/2 tea pepper
  • 1/2 lb. carrots, diced
  • 2 quarts vegetable stock
  • 2 1/2 lbs. butternut squash, cubed small
  • 2 cups heavy cream
  • 5 medium Idaho potatoes, cubed small
  • lemon juice
  • brown sugar

Details

Preparation

Step 1

In a large pot, sweat the onions, carrots and squash in butter. DO NOT BROWN.
Add stock and potatoes and simmer until all veggies are tender
Add cream and curry powder and simmer additional 5 minutes
With a hand blender, puree soup.
Add pepper
Adjust sweetness of soup using brown sugar and lemon juice if you have to.

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