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Butternut Squash Soup With Nutmeg Cream

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Butternut Squash Soup With Nutmeg Cream

Ingredients

  • ¼ cup (50 ml) unsalted butter
  • 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
  • 1 clove garlic, minced
  • 1 cup (250 ml) finely chopped onion
  • 1 tsp (5 ml) salt
  • ½ tsp (2 ml) ground coriander
  • ½ tsp (2 ml) dried thyme
  • pinch freshly ground black pepper
  • 5 cups (1.25 l) chicken or vegetable stock
  • ½ cup (125 ml) orange juice
  • ½ cup (125 ml) whipping (35%) cream
  • pinch freshly grated nutmeg
  • pinch cayenne pepper
  • soft baby sage leaves (optional)
  • ½ cup (125 ml) cold whipping (35%) cream
  • ¼ tsp (1 ml) freshly grated nutmeg
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Published 2014-09-09 12:38:53 (2 years ago).

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