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butternut squash soup ii

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 70 minutes

Servings: 4

Cost: $4.41 /serving

Ingredients

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Instructions

Step 1

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Step 2

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

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