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Butternut Squash Soup

This recipe for butternut squash soup is simple, easy, and full of flavor. A great soup recipe to add to your fall recipe collection!
6 Servings - 1 hr 20 min - browneyedbaker.com
Servings:6  | Calories:257 | Total Fat:15g  | Chol:46mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 9g
45 %
Total Carb 32g
11 %
Fiber 5g
20 %
Sugars 6g
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Cholesterol 46mg
15 %
Sodium 415mg
17 %
Protein 3g
7 %
Calories:
39% Butternut squash
26% Unsalted butter
25% Heavy cream
8% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 tablespoons unsalted butter
1 large shallot, chopped fine
1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about 1/4 cup)
6 cups water
1 teaspoon salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Directions : View recipe directions on browneyedbaker.com

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