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ingredients
ingredients
method
step-by-step directions

Clinton Kelly's Butternut Squash Soup

  • 2 tablespoon Butter
    1 Onion chopped
    2 Garlic Cloves sliced
    2 Thyme Sprigs leaves only
    1 Sage Sprig chopped
    Salt and Pepper
    2 Large Butternut Squash (peeled/seeded/cubed)
    1 Quart Chicken Stock (or vegetable if you prefer)
step-by-step directions
  • Heat a large Dutch oven over medium heat. Add 2 tablespoons butter and the onion and garlic and cook for 4 or 5 minutes until soft and translucent. Add the thyme and sage and cook for another minute and season with salt and pepper. Stir in the butternut squash and add the chicken stock. Cover and simmer for 20 to 25 minutes until the squash is tender. 
  • Puree the soup in a food processor or with an immersion blender. If the soup is too thick add additional stock. Adjust the seasoning if necessary and garnish with additional sage. NOTE: When you use the food processor place a towl over it.
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