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

INGREDIENTS

1/4 c Veg. oil
1 Onion diced
3 Carrots, chopped
1 T Fresh ginger, peeled
Chopped
2 lb Cubed butternut squash
1 qt Chicken stock
2 Bay
2 t Kosher salt
1/2 c Half and half
1/3 c Cider
2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1059
Calories From Fat: 190
Total Fat: 21.1g
Cholesterol: 49.2mg
Sodium: 5362.5mg
Potassium: 5492mg
Carbohydrates: 192.2g
Fiber: 31.4g
Sugar: 50.5g
Protein: 38.9g


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