How To Make Farmers Market Restaurant’s Butternut Squash Soup
A warm and comforting soup bursting with the flavors of butternut squash and savory herbs.
Serves:
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup heavy cream
Instructions
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In a large pot, sauté the onion and garlic until fragrant and softened.
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Add in the cubed butternut squash, vegetable broth, bay leaf, and thyme. Bring to a boil.
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Reduce heat and let the soup simmer for 30 minutes, or until the squash is tender.
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Remove the bay leaf and puree the soup until smooth.
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Stir in the heavy cream and season with salt and black pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 183kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 22mg
- Sodium : 962mg
- Total Carbohydrates : 30g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 4g
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