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3 lbs. butternut squash 1 lb. onions 4 carrots 3 stalks celery Chicken stock to cover Fresh sage and honey to taste 2 cups heavy cream Salt and pepper to taste Split and bake squash until tender. Scoop out squash and put in a pot with onions, celery and carrots Cover with chicken stock and simmer until tender. Puree in cold processor. Add honey, sage, salt and pepper to taste. Add cream. Serve immediately. with thanks to Ana from Elegant Edibles. |
