Recipe: Butternut Squash Soup

Ah, the flavors of fall are in full effect! Cozy up with a bowl of this butternut squash soup. It makes a perfect appetizer or meal in itself.

Butternut squash soup

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1 butternut squash (longer neck is better, less seeds!)

1/2 cup diced red bell pepper

1/2 cup diced yellow onion

1/2 cup diced celery

2 tablespoons olive oil

Chicken broth

tarragon

Sat & pepper to taste

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1.) Wash and remove skin from squash. Cut in cubes and add to boiling salted water, until soft, about 25-30 mins.

2.) While squash is cooking, sautee red bell pepper, onion, and celery in 1 tbsp olive oil, adding chicken broth throughout to prevent sticking. Season with salt and pepper

3.) When squash is soft, strain over a bowl to reserve 1 cup of liquid. Put reserved liquid aside. Add squash and 1/2 cup reserved liquid to blender and blend until smooth. Add pureed squash to satueed vegetables.

4.) Cover vegetables and pureed squash with remaining 1/2 cup reserved liquid and chicken broth. Add tarragon and more salt and pepper.

5.) Bring to a boil and simmer for about 40 mins.

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