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Legendary Butternut Squash Soup
DYK (Did You Know): Butternut squash is rich in an array of vitamins, minerals, antioxidants and fiber! It not only tastes great, but is also low in calories, and surprisingly filling.
Prep Time: 00:10
Cook Time: 00:20
2 one-to 3- pound organic butternut squash-peeled and seeded
2 tablespoons unsalted butter
1 medium organic onion, chopped
6 cups chicken stock
salt and freshly ground black pepper
1Cut squash into 1-inch chunks.
2In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
3Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
4Remove squash chunks with slotted spoon and place in a blender and puree.
5Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Make it Vegan & Vegetarian Friendly: Substitute chicken stock for vegetable stock. Tip: For added flavor, top soup with a dash of paprika and fresh rosemary.
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