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This entry was posted on April 22, 2013 by Brian Larkowski.
4 cups vegetable broth
2 lb butternut squash, peeled, seeded and cut into ½-inch pieces
1½ tsp chopped fresh sage leaves
1 cup heavy cream
Salt and pepper
Sour cream and chopped fresh chives for garnish
Preparation: Serves 4
Bring broth to boil in large saucepan. Add squash and sage; cover and simmer until squash is very tender, about 20 minutes.
Using slotted spoon, transfer squash to processor. Purée until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add heavy cream; bring to simmer. Season with salt and pepper.
Ladle soup into bowls. Top with dollop of sour cream. Sprinkle with chives.
This entry was posted in Recipes on April 22, 2013 by Brian Larkowski.
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