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Cream of Butternut Squash Soup

Yield 3 quarts
This velvety blend is so refined that it needs no garnish.


  • 6 cups chicken broth
  • 1 large butternut squash, peeled, seeded, and chopped (about 2 1/2 pounds)
  • 2 cups peeled, chopped baking potato
  • 1 cup chopped Vidalia onion
  • 1 cup peeled, chopped fresh pear
  • 1 tablespoon chopped garlic
  • 1 teaspoon minced fresh ginger
  • 3/4 cup heavy whipping cream
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt
  • 1 teaspoon hot chili sauce

How to Make It

  1. Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender.

  2. Place half of vegetable mixture in container of an electric blender; cover and process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to Dutch oven. Add whipping cream and remaining ingredients; cook just until thoroughly heated (do not boil).

Christmas with Southern Living 1995