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recipe for Butternut Squash Soup?

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2 tbsp olive oil

k"Ooops, word censored!" of butter

2 large onions, chopped

2lb squash, peeled, deseeded and chopped into chunks

salt and freshly ground black pepper

1 and 3/4 pints chicken stock

1/4 pint milk or double cream


Heat oil and butter in large saucepan. Add onions and fry gently for about 10 mins until softened. Add squash and season with salt and pepper then turn heat to low put lid on and cook, stirring occasionally, for 5-10 mins. Pour stock into pan and bring to boil, then simmer for 20-30 mins.

Add milk or cream to soup and taste - you may need more salt at this point. Blend soup to smooth puree. Serve.

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