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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats Dkuhnen msn, Soups, Vegetables 4 Servings

INGREDIENTS

1/4 c Olive oil
1 Minced onion
1 Leek, halved and thinly
Sliced
2 lb Butternut squash
4 c Vegetable or chicken stock
2 Sage leaves, finely chopped
1 Sprig of thyme
Salt and pepper to taste

INSTRUCTIONS

In a large pot, saute onions and leeks in oil.  Peel, seed and cube
the sqaush.  Add to vegetables with stock and simmer until squash is
tender. Puree vegetables in blender or food processor.  Heat until
boiling then simmer for 15 minutes with sage leaves, thyme, salt and
pepper. Source: TV Guide, November 25th, 1995. Posted to MM-Recipes
Digest V3 #207  Date: Mon, 29 Jul 96 17:30:11 UT  From: "Deborah
Kühnen" <DEBKUHNEN@msn.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1471
Calories From Fat: 1006
Total Fat: 113.5g
Cholesterol: 407.7mg
Sodium: 3457.9mg
Potassium: 886mg
Carbohydrates: 41.8g
Fiber: 5.6g
Sugar: 7.2g
Protein: 79.9g


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