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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Roasted Butternut Squash Soup


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Ingredients:

  • 2 Medium Sized Butternut Squash
  • 1.5 Tbs Butter (or Vegan Spread)
  • 1/2 Yellow Onion
  • 2.5 cups water
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • (optional) 1/3 cup heavy cream

Directions:

  1. Slice squash down the middle into 2 halves.  Heat oven to 425°F.  Set a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt butter over squash & season with salt and pepper. Cook for 1 hour.
  2. Dice Onion - Melt the remaining of butter in a pan on medium heat. Add onion and season further with salt and pepper.  Cook on medium heat for 5-7 minutes, and set to the side.
  3. Let squash cool, and scoop out with a large spoon into the saucepan with the sautéed onions; cook over medium heat for 15 minutes. Once done remove from heat (and add cream if desired at this point!).
  4. Purée the soup in the blender in several batches until it has a smooth consistency - seasoning as necessary!  

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