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Butternut Squash Soup
Yield: 6 servings
Ingredients:
2 - 3 pound butternut squash, peeled and seeded
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion chopped
6 cups chicken broth
Salt and freshly ground black pepper
Directions:
Preheat oven to 400 ° F.
Cut squash in half. Scoop out seeds and discard.
Sprinkle with olive oil.
Lay face down on a baking sheet.
Bake for 40-50 minutes or until tender.
Remove from oven.
Let cool.
Scoop out pulp. Discard skin. Chop into pieces.
Using a large pot, melt butter over medium-low heat.
Add onion and saute until translucent.
Add roasted squash and chicken broth.
Pour into a blender and blend until smooth or use an immersion blender.