Caraway Carrot Soup

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  • 2 tbs butter
  • 1 medium onion
  • 2/3 cups 1/2 inch butternut squash 1 lb
  • 3/4 lb carrots, sliced
  • 1tsp caraway seeds
  • 4 cups chicken stock
  • 3 garlic cloves
  • 1/4 cup half and half


  1. Melt butter in heavy pot over medium heat
  2. Saut onion 2 minutes
  3. Saut squash 8 minutes
  4. Add caraway
  5. Add garlic and stock. Bring to boil, then simmer 45 minutes until tender
  6. Pure then add haf and half
February 2013

This recipe is a personal recipe added by KarenCoe and has not been tested or endorsed by MyRecipes.

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