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Butternut Squash Soup With Hazelnut Cream

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Williams-Sonoma
Related tags
soups low carb passover lunch
Nutrition per serving    (USDA % daily values)
CAL
784
FAT
247%
CHOL
130%
SOD
8%

Comments

Dee-lish!
Donna Ellison   •  12 Dec   •  Report
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Ingredients for 4 servings

1⁄3 cup heavy cream

2 Tbs. finely chopped toasted hazelnuts

Salt and freshly ground pepper, to taste

2 Tbs. unsalted butter

1 yellow onion, chopped

2 cups unsalted chicken stock, warmed,   plus more as needed

1 jar (17 oz.) butternut squash puree

Freshly grated nutmeg, to taste

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