Butternut Squash Soup! | Kroger Promotion: Recipe Ads | Indy Week
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Butternut Squash Soup! 

Soup during the Fall is a perfect combination!

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INGREDIENTS:

  • 1 butternut squash (2-3 lb.), peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Cinnamon to taste
  • Heavy cream for topping
  • Chopped walnuts for topping (optional)
  • Gorgonzola cheese topping (optional)
  • Salt and freshly ground black pepper

DIRECTIONS

Cut squash into 1-inch chunks. In large pot, melt butter, add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with cinnamon, salt, and pepper. Top with desired toppings.

  • Soup during the Fall is a perfect combination!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

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ummmy!

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