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Paul's Butternut Soup
From Athens Locally Grown
<p>Butternut squash soup is a time-honored classic. Using ingredients on hand, our son developed this tasty variation, which has become a favorite of ours.</p>Source: Our own recipe (Entered by Janice Matthews)
Serves: Two for main course; 4-6 for appetizer or side dish.
1 medium Butternut squash, diced
1 medium yellow onion, peeled and diced
1 clove garlic, peeled and minced
1 T. fresh rosemary sprig, minced
1 T. fresh sage sprig, minced
1/2 tsp. ginger root, peeled and grated
1/2 tsp. fresh fennel, chopped
2 T. olive oil
2 cups vegetable broth or "not-chicken" stock
Step by Step Instructions
- Heat olive oil in large cast iron pan, and add all ingredients except the broth/stock. Cook over medium heat, stirring occasionally, until the squash and onions are soft.
- Add the broth, and blend until smooth. (Easy to do with an immersion blender.)
- Optional and nonvegan but tasty: Top each serving of the soup with 1 T. plain yogurt and a bit of chopped cilantro.
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