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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats Vegetables 1 Servings

INGREDIENTS

1/4 c Veg. oil
1 md Onion diced
3 lg Carrots — chopped
1 tb Fresh ginger, peeled —
Chopped
2 lb Cubed butternut squash
1 qt Chicken stock
2 Bay
2 ts Kosher salt
1/2 c Half and half
1/3 c Cider
2 ts Butter
Leaves

INSTRUCTIONS

Gently saute onion, carrot, ginger and bay leaves in oil. Add squash, broth
and salt. Cover and simmer for 1/2 hr. Remove bay leaf then puree. Return
to stove and whisk in hot cider and H&H. Add freshly ground pepper and
whisk in butter just before serving. Garnish with toasted squash seeds.
Recipe By     : Price 6
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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