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Hearty Butternut Soup
From Republican Valley Produce
<p>Hearty Butternut Soup</p> <p>Thank you to Linda for this post!</p> <p>With a few hundred pounds of squash in our basement, we have tried many variations of butternut soup, many of which got poured down the drain. The taste just wasn’t there or the texture was icky, to use the girls’ words. Today, I finally found a variation we all liked.</p>Source: Courtesy of Linda Sleichter (Entered by Jay Sleichter)
Serves: Serves 4-6
2-3 pounds Butternut Squash
2 Small Onions, Chopped
2 Carrots, peeled and sliced thin
1 tsp Minced Ginger
2 Tablespoons Flour
1/2 tsp Majoram
Step by Step Instructions
- 1. Prepare butternut squash ahead of time by baking for 40 minutes at 400 degrees. Cool. Then, peel and dice into chunks. 2. In a large saucepan, saute onions, carrots, and garlic in butter until onions are translucent. 3. Add flour, majoram, salt and pepper. Stir on medium-high heat for one minute. 4. Add milk, stirring constantly. 5. Stir in cubed, peeled squash. 6. Stir in chicken broth. Reduce heat to simmer. 7. Allow to simmer for 10-15 minutes.
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