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The Very Best Butternut Squash Soup!!!!! Everrr!!!!

1 1 1 1 1
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Recipe by
Food.com Food.com

Ingredients

  • 2 tbsps canola oil
  • 1 onion (large)
  • 2 garlic cloves
  • 1 tbsp ginger (minced, important)
  • 1 tsp cumin seed (or ground, optional)
  • 1/2 tsp mustard seeds (black or brown, you can get these at Asian or bulk food stores or don't use if on a gluten-free diet)
  • 1 squash (medium sized, microwave it for a minute to make it easier to peel)
  • 4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
  • pepper
  • salt
  • 1 red pepper (sweet, diced in very tiny cubes, size of kernel corn)
  • 1 cup corn kernel whole
  • 1 cup cream (use Alpro or Mimicreme if you're vegan)
Prep Time
15 min
Total Time
35 min
Servings
8 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 150 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat
Cholesterol 25mg 8%
Sodium 280mg 12%
Potassium 290mg 8%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 4g
Protein 5g
Vitamin A 15%
Vitamin C 35%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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