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Butternut Squash Soup


Add any other veggie you want, Carrot celery Etc...

1 3# butternut squash, skin on
2 tbsp. butter
2 tsp. brown sugar
salt and pepper
1/4 tsp. fresh ground nutmeg
1 medium to large onion, diced
5 or more cloves of garlic, sliced
2 tbs butter
1 tbs EVOO
32 oz (Box of Kitchen Basics Chicken) stock
pinch of saffron


Cut butternut squash in half, remove seeds. Bake cut side down in hot oven (400 degrees) for 1 hour or until tender. Scoop out pulp; add butter, brown sugar, salt, pepper and nutmeg; beat together. In a large sauce pan over med heat, cook the onion and garlic in the EVOO and butter, Season with S&P. When soft and slightly caramelized, add the squash and stir. Add the stock, puree with a stick blender. Bring to a boil and reduce the heat add the saffron and let simmer until thickens,. 30-45min, adjust S&P: Enjoy!

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