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Butternut Squash Soup



  • Extra light olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3 tomatoes, peeled and diced
  • 2 pounds squash flesh, chopped (butternut, pumpkin, etc.)
  • Water
  • Chives
  • Sour cream (optional)
  • Fresh ground black pepper


  1. Heat a small amount of olive oil in a large pot. Add the onion, garlic, and tomatoes. Cook until the onion is transparent.
  2. Add the squash and enough water to cover. Bring to a boil; then, cover the pot and simmer for about 15 minutes or until the squash is tender.
  3. Remove from the heat and puree.
  4. Garnish with a dollop of sour cream, chopped chives and freshly ground black pepper.


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