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Butternut Squash Soup

This is actually a slightly different version of Wolfgang Puck's famous soup recipe. The thing is, it's also his own recipe from an old video, and I like it better, mainly because of the honey. 

Cut open a butternut squash, remove seeds. Apply a bit of olive oil, sprinkle some salt and papper, and bake in a 425 degrees oven for about half an hour (or until it's properly cooked). Remove the pulp with a spoon and set aside. In a pot, heat some olive oil and butter, add half a chopped onion, saute for a few minutes. Add cinnamon, dry ginger powder, and cardamom. Add veg stock (or water), cream, and honey and reduce for a few minutes. Add the squash pulp, mix and blend using a stick blender (or regular blender). Cook for a few more minutes, and adjust the consistency as needed. 

https://www.youtube.com/watch?v=K63GLrvN9No


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