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Print this Recipe    Butternut 02

Butternut Squash soup with Sage Croutons

2 Tbs unsalted butter
1 Tbs finely minced Onion

1 1/2 Tbs. flour
1/4 tsp. salt
1/8 tsp. paprika

1 cup milk
1 cup strong vegetable stock

Preheat oven to 400 degrees. Clean and halve a medium butternut
squash. Scoop out seeds. Place on greased cookie sheet. Brush
with olive oil and kosher salt and pepper. Roast for about 1 hour
until soft. Let cool for a few minutes and scoop out pulp. Puree
pulp and reserve.

Melt butter. Saute onion for 5 minutes. Blend in flour, salt and
paprika.

Stir in milk and stock slowly and heat to the boiling point:

Add 1 cup of the roasted butternut squash puree, or more to taste
and heat to the boiling point:

Taste soup, adjust seasonings and serve hot with sage croutons.


SAGE CROUTONS:

Preheat oven to 350 degrees. Grease cookie sheet with olive oil.
Chop up fresh sage. Cut good, chewy bread into shapes and sizes
desired. Drizzle with olive oil. Sprinkle herbs over each crouton.
Lightly sprinkle kosher salt over all.

Bake at 350 degrees for 20 minutes. Don't overbrown. It is not
necessary to turn the croutons over- the bottoms will brown if the
cookie sheet is greased.

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