Butternut Squash Soup

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Cristina Ferrare


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3 tablespoons extra-virgin olive oil

2 medium onions, peeled and sliced

5 scallions chopped

2 teaspoons kosher salt

3 pounds butternut squash

½ teaspoon ground cinnamon

pinch of ground cloves

¼ teaspoon grated nutmeg

2 quarts chicken stock, homemade or store-bought organic chicken broth

2 teaspoon dry sherry or dry white wine

8 ounces nonfat or low-fat cream cheese, room temperature and cut into pieces

6 to 8 tablespoons low-fat or non-fat sour cream (optional)

3 teaspoons chopped scallions

1-1/2 teaspoons diced jalapenos, for garnish (optional)

2 tablespoons pomegranate seeds

pinch of Cayenne pepper (as garnish, optional)

½ teaspoon truffle oil, extra virgin olive oil or walnut oil

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