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Teri's Butternut Squash Soup

Oxmoor House
Yield serves 8
This soup is also wonderful served with sliced green onions on top.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 (2 pound) butternut squash, peeled and cubed
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon allspice
  • 2 (14 1/2-oz.) cans chicken broth
  • Garnish: sour cream, allspice

How to Make It

  1. Combine oil and butter in a large suacepan over medium heat. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender. Add allspice; cook just a minute more. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes or until squash is tender.

  2. Process in a food processor until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into soup bowls. Garnish, if desired. Serve with crackers.

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