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Mom's Butternut Squash Soup


It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe













Trans-fat Free, Low Sodium


2 pounds butternut squash
peeled and chopped into medium dice
2 tablespoons sugar
5 tablespoons butter
1 small onions
1 quart water
1 each cinnamon sticks
2 ounces heavy whipping cream
1 x salt and white pepper
to taste


In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes.

Remember sweating, as opposed to sautéing, means low heat.

We do not want to brown the butter or the squash, just soften it.

Add onion and sweat ten minutes more.

Add water and the cinnamon stick and simmer, covered, for thirty minutes.

Remove cinnamon and purée soup in a blender for at least one minute.

Then pass through a fine mesh chinois or strainer. Finish with cream, salt and white pepper to taste.

A final option is to sprinkle some nutmeg on it just before service.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 19860% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 77mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 346% Vitamin C 40%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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