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KP Butternut Squash Soup

December 5, 2015

Here’s an incredible soup that’s ready in less than an hour. It’s rich, creamy, smooth, and perfect on a Fall day! And the toppings absolutely make this soup perfect. Serve with a thick slice of Danish Wheat Bread or Yogurt White Bread.

1  Tablespoon butter
3 1/2 cups fresh butternut squash, peeled and cubed
3/4 cup fresh carrot, peeled and chopped
2 large shallots, chopped
2 1/2  cups chicken broth
1/4 cup sour cream
1 Tablespoon pure maple syrup
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Kosher salt, to taste
Fresh chopped chives, fresh grated parmesan cheese, and fresh bacon crumbles, for topping


  • Melt butter in a large soup pot over medium-high heat.
  • Add squash, carrots, and shallots. Saute 12 minutes, until slightly tender.
  • Add chicken broth and bring to a boil.
  • Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
  • Remove from heat and stir in sour cream, maple syrup, nutmeg, ginger and salt.
  • Using an immersion blender, blend soup until smooth.
  • Top with fresh chives, freshly grated parmesan cheese and bacon crumbles.
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