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Butternut Squash Soup is a delicious way to eat vitamin-rich brightly colored vegetables and makes a quick and easy appetizer to pair with a meatier main course.

Ingredients:

  • 1 stick butter (substitute half for vegetable oil to reduce fat)
  • 1 cup chopped celery
  • 1 big butternut squash, peeled, seeded, and cut into 1 inch cubes
  • 1.5 cup of red onion
  • 1 cup green onion
  • 5 garlic cloves
  • 8 cups chicken broth (or 1 cup for each person being served)
  • 1 cup of cream cheese
  • Pinch of nutmeg
  • Pinch of curry powder
  • Pinch of chili flakes

Instructions:

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  1. Toss the butternut squash cubes with oil, salt, and pepper and roast in oven at 400º F for about 30 minutes, or until tender.
  2. In a large pot, melt the butter
  3. Add celery, red onion, and garlic. Cook until onions are clear.
  4. Add squash and chicken stock and cook for 10 minutes.
  5. Add cream cheese and cook until soft.
  6. Let cool for a few minutes, then blend in small batches. Be careful if the soup is hot.
  7. Add back to the pot, and sprinkle in nutmeg, curry powder, and chili flakes to taste.
  8. Serve with chopped green onions on top.
 
 
 

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