butternut squash soup
(1 rating)
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I love this soup - the cayenne gives just the slightest hint of heat, but isn't overbearing.
(1 rating)
Ingredients For butternut squash soup
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2 lbbutternut squash, peeled with seeds removed and cut into 3/4" pieces
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214 oz cans broth (you can use vegetable or chicken broth)
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1/2 cwater
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1/8 tspcayenne pepper
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1 Tbspbutter
How To Make butternut squash soup
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1In large saucepan, combine squash, broth, water and pepper. Cook over medium heat until squash is tender, about 20 minutes.
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2Blend until smooth (do this by very carefully transferring batches to a blender, using an submersion blender, or, what I do is use a potato masher - I don't mind the slightly lumpy texture at all, and actually prefer it).
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3Bring mixture just to boiling; reduce heat and simmer uncovered for about 5 minutes. Add butter; stir until melted.
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