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Butternut Squash Soup
When the weather outside is cold and blustery, there's nothing like a hot creamy soup (like this butternut squash soup) to warm you up.
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Course Dinner, Lunch
Cuisine American
Prep Time 10-15 minutes
Cook Time 30-40 minutes
Servings
persons
Course Dinner, Lunch
Cuisine American
Prep Time 10-15 minutes
Cook Time 30-40 minutes
Servings
persons
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the squash in half lengthwise. Remove the seeds and place the squash on a baking sheet cut side down.
  3. Bake for 30 minutes until the squash is very tender.
  4. Chop the onion and saute it with oil until browned.
  5. Scoop the flesh of the butternut squash out of the skin and place in blender with onions, milk, broth, and spices.
  6. You may wish to split the soup into different batches before blending. Puree until smooth and pour into large saucepan.
  7. Simmer for a few minutes to warm, and serve.
  8. You may serve with a swirl of coconut milk and a sprinkle of nutmeg or chives.