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Easy Squash Soup

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Why I Love This Recipe

I just started dumping to create this soup. Served it to guests with ham, apple and swiss panini, and everyone loved it and requested the recipe. It's easy enough for a weeknight, but delicious enough to serve at Thanksgiving.

Ingredients You'll Need

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
Salt and pepper
2 boxes frozen butternut squash puree, thawed
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
Fresh thyme leaves
Zest of one orange


Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and cook until soft, about 5 minutes. Season with salt and pepper. Simmer for 1 to 2 minutes, stirring frequently.

Add the thawed butternut squash puree and the chicken broth and stir to combine. Add nutmeg, thyme and orange zest. Salt and pepper to taste. Bring to a boil, then lower the heat and let simmer for 10 minutes. Garnish with additional nutmeg, thyme and/or orange zest.

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