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Butternut Squash Soup

Recipe courtesy of West Mountain Inn
Yield : N/A
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Ingredients
Ingredients
  • 3 Tsp. minced garlic
  • 1 1/2 onions, diced
  • 1 Tsp. curry
  • 1 Tsp. dry or fresh thyme
  • 1 Tsp. rosemary
  • 6-8 cup squash (peeled, seeded, diced into 1" pieces)
  • 3 Tsp. soy sauce
  • 1/2 cup white wine
  • 1/2 cup toasted slivered almonds

Preparation
Preparation
Cook all ingredients except almonds slowly until squash is soft. Add apple juice, cider or vegetable stock to cover squash. Simmer 15 minutes.
Puree until smooth.
Garnish with almonds.