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  Chef Anne Marie's

Recipes

Butternut Squash Soup

10/9/2017

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Ingredients
  • 3 c roasted Butternut Squash 
  • 2 T Olive Oil
  • ½ small Onion, diced small
  • 2 c Chicken Stock
  • 1 ½ t Curry Powder
  • Salt and Pepper

Details
Cooking Level: Easy 
Cooking Time: 20 minutes 
Serves: 6 people 
Instructions
  1. In a stock pot, cook olive oil and onions over medium-high heat. Sauté until transparent.
  2. Add roasted squash and chicken stock to pot. Bring to a simmer, just before a boil.
  3. Use an immersion blender or place in a blender to puree. Caution! It is hot and you need a towel to hold down the cap of the blender or the puree will fly up and burn you.
  4. Note: For a cream soup option, 3 T heavy cream may be stirred in after soup is pureed.
  5. Add curry, salt, and pepper to taste.
Note: Soup may be prepared ahead of time, then reheated.
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