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Harvest squash soup

5

  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 cups (2 L)
*PLUS Cooking time: 35 minutes
Harvest squash soup

© Royalty-Free/Masterfile

Ingredients

  • 2 onions, chopped

  • 4 garlic cloves, minced

  • 2 tbsp butter

  • 2 400-g pkgs chopped butternut squash

  • 2 tsp ground cumin

  • 2 tsp dried thyme

  • 900-mL carton chicken broth

  • 2 cups orange juice

  • fresh rosemary, optional

Instructions

  • Prepare onions and garlic. Melt butter in a large saucepan set over medium heat. Add onion and sauté until it starts to soften, 3 to 5 min. Then add garlic along with squash, seasonings, broth and orange juice. When it comes to a boil, reduce heat to medium-low. Cover and simmer gently, stirring occasionally, until squash is very tender, 30 to 35 min.

  • Using a food processor, purée soup in batches until smooth. If it is thicker than you'd like, stir in a little water. Taste and add salt if needed. Serve in wide soup bowls, scattered with sprigs of fresh rosemary. Soup keeps well in the refrigerator for 3 days, or freeze up to 3 months.

Nutrition (per serving)

Calories 121, Protein 3g, Carbohydrates 22g, Fat 3g, Fibre 3g, Sodium 467mg.

Amazingly enough, our velvety soup tastes indulgently rich without a drop of cream. Buying cut-up peeled squash saves you precious time.

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