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Butternut Squash Soup

This creamy soup is delicious for several days after preparation.
​
  • 2 medium butternut squash (~2 lbs. or ~ 7 - 8 c.)
  • 1/2 medium sweet onion, coarsely chopped
  • 4 c. vegetable (or chicken) broth
  • 3/4 Tab. butter (unsalted or salted, depending on how much you want to control the salt)
  • 1 1/2 tsp. rubbed sage 

Preheat oven to 350 degrees F.

Wash outside of butternut squash, poke several holes into flesh, then bake for 1 hour at 350 degrees or until you can easily pierce flesh with the end of a sharp knife.Let cool then remove the seeds, scoop out the flesh and roughly cut the flesh into chunks and set aside.
NOTE:  This step can be done ahead of time if desired.

Melt butter in large pot over medium heat. Add onion, cover & cook for 7 minutes or until soft, stirring occasionally. Add sage, stir 1 minute. Add squash & broth. Increase heat, bring to boil, then reduce heat & simmer for a few minutes until squash is tender. 

Blend in blender, food processor or with immersion blender. Season with salt & freshly ground black pepper.
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