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Butternut Squash Soup

August 19, 2016 By

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Butternut Squash Soup

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EIR
August 19, 2016
by EIR
Category Recipes
Butter Nut Squash Soup
Persons
6
Serving Size
1 1/2 cup per serving

Ingredients

  • 1 cup onion, raw, chopped
  • 2 tbsp extra virgin olive oil, 100% first cold pressed, unrefined
  • 6 cups butternut squash, raw, cubed
  • 3 cups water, distilled
  • 4 cups vegetable broth, organic, low sodium
  • ½ tsp marjoram, ground
  • ½ tsp black pepper, ground
  • ½ tsp salt, sea
  • 1/8 tsp cayenne pepper, ground
  • 3/4 cup cream cheese, low fat

Instructions

  1. In a large saucepan, sauté onions in the EVO.
  2. Add squash, water, broth and seasonings.
  3. Bring to a boil and cook 20 minutes or until squash is tender.
  4. Puree squash and cream cheese with an immersion blender. If using a regular blender or food processor you may have to puree in batches.
  5. Return to heat to heat through, do not boil.
  6. Freezes well.

Tags

butternut squash,
butternut squash soup,
Eating in the Real,
Eating in the Real with Renee,
soups,
winter soup recipes
© 2025 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.
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Tagged With: butternut squash, butternut squash soup, Eating in the Real, Eating in the Real with Renee, soups, winter soup recipes

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