Butternut Squash Soup


45 Min.
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Cooking Instructions

Cooking time: 45 Min.

Melt the butter in a large pot, and cook the onion, celery, carrot and squash for 5 minutes, or until lightly browned.

Pour enough stock to cover the vegetables. Bring to the boil. Reduce the heat to low, cover pot and simmer for 40 minutes, or until the vegetables are tender.

Blend the mix until smooth. Add in cream to attain the desired consistency.