Butternut Squash Soup

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Vintage Mixer
Nutrition per serving    (USDA % daily values)
CAL
139
FAT
21%
CHOL
8%
SOD
3%

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Ingredients for 12 servings

8 oz. thinly sliced prosciutto or bacon (optional topping)

4 red Anjou pears, cored and cut into 1/4-inch slices (optional topping)

5 Tbs. unsalted butter

4 celery stalks, cut into 1/2-inch dice

2 yellow onions, cut into 1/2-inch dice

6 garlic cloves, minced (optional for a more savory soup)

4 cans of butternut squash puree

4 cups chicken broth, plus more if needed

2 tsp fresh sage or thyme, shredded

1/2 cup half and half

Ground nutmeg, to taste, if needed

Pinch of sugar, if needed

Salt and freshly ground pepper, to taste

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