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Smoky squash soup
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A picture of Smoky squash soup.

Smoky squash soup

Brian Moore
Brian Moore @brimoore_SD
San Diego, CA USA

Smoky squash soup

Brian Moore
Brian Moore @brimoore_SD
San Diego, CA USA
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Ingredients

45 mins
12 servings
  1. 6 lbbutternut squash
  2. 3onions
  3. 3apples
  4. 6 tbspbutter
  5. 3/4 tspcardamom (optional)
  6. 3 tbspfresh sage leaves, finely chopped or 1 tsp. dried
  7. 3 pinchcayenne pepper
  8. 6 clovegarlic
  9. 12 cupchicken stock
  10. 3 cupgrated smoked cheddar cheese
  11. 1 1/2 cupcream (optional)
  12. salt and pepper
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Steps

45 mins
  1. 1

    Cut squash in half lengthwise, scoop out seeds and stringy pulp, peel and cut into cubes

  2. 2

    Dice onion; peel, core and dice apple.

  3. 3

    Press or mince garlic

  4. 4

    Chop fresh sage finely, or crumble dry.

  5. 5

    In a heavy pot (2 qt. or larger), melt butter.

  6. 6

    Add onion, sage and cardamom.

  7. 7

    Cook and stir several minutes, then add garlic, apple and squash. Stir to coat everything well with sage and butter.

  8. 8

    Add stock and cayenne pepper; cook until vegetables are soft.

  9. 9

    Puree soup, stir in grated cheese and cream, and taste for seasoning. If soup is too thick, add more water or stock.

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Brian Moore
Brian Moore @brimoore_SD
on November 28, 2014 17:29
San Diego, CA USA
I love spicy cuisine the world over. Only vegan, poultry & seafood however (no 4 legs! 😀)
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