Butternut Squash Soup

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This is one of my favorite soup recipes which I enjoy for lunch paired with a small salad or with dinner paired with a piece of fish and crusty bread.  I love the silky texture and the mix of sweet and smoky flavors.  You can use a regular blender or an immersion blender to puree the squash however, I would not recommend a food processor as it did not completely break down the squash and onions.


6 tbls onion, chopped
1 garlic clove, minced
2 tbls olive oil
2 tbls butter
5-6 cups peeled and cubed butternut squash (3 lb. squash)
4-5 cups low sodium chicken broth (just enough to cover the squash)
1/2 tsp dried marjoram
1/8 tsp cayenne pepper
salt and pepper to season
1/3 c. sour cream

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In a soup pot over medium heat, melt the butter then add the olive oil.  Saute onion in the oil & butter with a sprinkle of salt until softened (4-5 min).  Add the garlic clove and saute for a minute more.

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Add the butternut squash, marjoram, cayenne pepper, chicken broth, and a sprinkle of salt and pepper.

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Bring to a boil then turn down heat to a simmer, cover and cook for 20 min. or until squash is fork tender.

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Let soup cool for at least 10-20 min. Puree soup in batches in a blender with the sour cream until smooth (don’t fill blender more than 2/3 of the way with each batch).  Also, note that I covered my blender with a towel to avoid a splattering mess!  If using an immersion blender, simply add the sour cream then blend all ingredients together directly in the pot.

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Return to the soup pot and heat through (but do not boil), season with salt and pepper to taste.  Optional: sprinkle with smoked paprika to finish.

Makes 4 generous servings.  Enjoy!
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