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Slow Cooking
Butternut Squash
Soup
INGREDIENTS:

1 medium onion, chopped
2 tablespoons butter
3 medium to larges garlic cloves, chopped
1 medium to large (1 1/2 pound) butternut squash, peeled,
seeded and cut in 2-inch chunks
2 medium red potatoes, peeled and cut in 1-inch chunks
5 cups chicken broth
1 1/2 teaspoons dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
In a skillet, saute onion and garlic in butter over medium
heat, stirring occasionally, until tender but not browned.
Add the garlic and cook for two minutes longer.
Spoon vegetables into slow cooker.
Add squash, potatoes, chicken broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or
until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food
processor.
NOTE: For easy squash preparation, microwave for 2
minutes prior to cutting. Placing in the microwave will soften
the rind, making cutting in half easier.
SERVES 6
Preparation: a few min,
Cook Time:
crock pot low 6 to 7 hours,
OR high 4 hours
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