Creamy Butternut Squash Soup
1 sm onion chopped
2 tablespoons butter
3 cups cubed peeled butternut squash
1 medium potato, cubed
2 cups chicken stock
1/4 teaspoon salt
Dash pepper
1/4 cup heavy cream
1 Parm Rind
Directions
In your soup pot saute onion in butter until tender. Add squash
and potato; cook and stir for 2 minutes. Add the stock
salt and pepper,rind; bring to a boil. Reduce heat; cover and simmer for
15-20 minutes or until vegetables are tender.
Cool slightly. Remove rind,use immersion blender till smooth.Add the rind back in.Stir in milk and heat through.
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