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Butternut Squash Soup! The perfect choice for a chilling Winter dinner!
Recipes by Bob and Ellen Rubenstein
Photography by Ellen Rubenstein
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Butternut Squash Soup
1 tablespoon butter
2 cups butternut squash, peeled, cubed into ½ inch pieces
1 cup Yukon Gold potato, peeled and cubed into ½ inch pieces
1 sweet onion, roughly chopped
3 ½ cups low sodium chicken broth
½ cup Madeira
½ cup half and half cream
1 teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon salt
Freshly ground pepper
Fresh cilantro (for garnish)
Melt butter in a large heavy saucepan and sauté onion over low heat for 20 minutes. Add butternut squash and potato cubes. Sauté 5 minutes.
Stir in chicken broth, salt, pepper, nutmeg and cinnamon.
Bring to a boil and then immediately reduce heat, cover and simmer 20 minutes, stirring occasionally. Purée soup using an electric immersion blender.
Stir in Madeira and half and half.
Garnish with cilantro and serve hot in heated soup bowls.
We love this wonderful soup with gruyere toasts. Use a French bread baguette, slice off 8 pieces diagonally and arrange bread slices on baking sheet. Sprinkle evenly with 2 ounces gruyere cheese, finely grated. Broil the bread slices 2 minutes until golden. Serve 2 to each person as accompaniment to the soup.
Approximately 263 calories per serving for soup. Add 85 calories per serving for gruyere toasts.
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