I have discovered how delicious Butternut Squash Soup is. I made the Mirepoix base sauteed celery, onions and carrots sauteed until near tender then I simmered the veggies with a large potato in 2 cans of chicken broth until tender. Then I added 3 cup butternut squash puree I had in the freezer, (or I would have cooked fresh squash with the other veggies in the broth.)Then I let it simmer for 10 minutes or so. Well let me tell you the pureed veggies were so easy to digest! I also made pureed carrot soup using the same recipe except I used 2 LBS of carrots and left out the Butternut squash. It was delicious. I plan on making other combinations of pureed veggie soup in the future.
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