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Butternut Squash Soup for Thanksgiving and Beyond

yield: 7 total time: 60 minutes
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Ingredients

  • 2 tablespoons unsalted butter
  • 2 carrots medium-size, peeled and sliced
  • 2 celery ribs, thinly sliced
  • 1 onion small, sliced
  • 2 3/4 pounds squash assorted fall, such as butternut, acorn, and Hubbard, peeled and cut into chunks
  • 2 pears cored and cut into large dice
  • 6 cups chicken stock
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • freshly ground black pepper

Nutrition

  • Calories : 220 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 15 milligrams
  • Fat : 5 grams
  • Fiber : 6 grams
  • Protein : 9 grams
  • SaturatedFat : 2 grams
  • Sodium : 670 milligrams
  • Sugar : 15 grams
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