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Creamy Butternut Squash Soup
55 Mins
Diet Restriction
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Secret Ingredients
  • 1 celery rib
  • 1 carrot
  • 1 medium onion
  • 2 tablespoons olive oil
  • 1 lb butternut squash
  • 1/2 lb potato
  • 1 -2 teaspoon salt (to your taste)
  • 4 cups hot water
  1. Cut up celery, carrot and onion.
  2. Cut up the squash and potatoes into cubes, about 1 inch.
  3. Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
  4. Add squash, potatoes and the 4 cups of water.
  5. Simmer, covered until vegetables are tender, about 20 to 25 minutes.
  6. Let soup cool a bit, then put into a food processor or blender and puree.
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