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2 Tbsp butter

1 Tbsp olive oil

1 large onion, chopped

2 stalks celery, chopped

2.5 lbs winter squash peeled, seeded and cut into chunks

1 Tbsp honey

5 cups chicken stock

Sea salt and freshly cracked black pepper to taste

Fresh parsley for serving, chopped (optional)

  1. Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until soft, about 15 mins.  Add the squash and cook, stirring for 5 mins.  Then, add honey and chicken stock, bring to a simmer, and cook until the squash is tender.
  2. Remove from heat and using a hand blender or immersion blender, blend until smooth (adding a bit more stock or water if the soup is too thick).  If no hand blender is available, let cool slightly and use a food processor, but be sure to warm the soup up again before you serve it!  Season to taste with sea salt, pepper, parsley, and Cracked Pepper Mini Croccantini®.
Origina recipe found at errenskitchen.com
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