MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash Soup
Categories: Squash, Vegetables, Dairy
Yield: 9 servings

1 tb Olive oil
1 lg Onion; chopped
3 cl Garlic; minced
3 lb Butternut squash; peeled,
- diced
4 c Vegetable broth
3/4 ts Salt
1/4 ts Pepper
1/2 c Heavy whipping cream
Additional heavy whipping
- cream
Crispy sage leaves

In a large saucepan, heat oil over medium heat. Add
onion; cook and stir until tender. Add garlic; cook 1
minute longer.

Stir in squash, broth, salt and pepper; bring to a boil.
Reduce heat; simmer, covered, 10-15 minutes or until
squash is tender. Puree soup using an immersion blender.
Or cool slightly and puree soup in batches in a blender;
return to pan. Add cream; cook and stir until heated
through. If desired, garnish with additional heavy
whipping cream and crispy sage.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 9 servings (2 1/4 qt.)

RECIPE FROM: https://www.tasteofhome.com

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... "Never eat more than you can lift." -- Miss Piggy

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