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Butternut Soup

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  • Serves: 8
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  • 5 pearl onions, chopped
  • 1/2 onion, chopped
  • 1 Tbs. chopped garlic
  • 1 leek, white part only, chopped
  • 2/3 cup extra virgin olive oil
  • 1/2 carrot diced
  • 1 celery heart, diced
  • 3.5 pounds Tony’s Large or small cubed butternut squash
  • 3 quarts (12 cups) chicken broth
  • Kosher salt and pepper
  • 2 oz. Parmigiano Reggiano, shaved
  • 8 basil sprigs


Saute the onions, garlic, and leek in the olive oil for 7 minutes over medium heat, or until the onions begin to brown. Add the carrot, celery heart and the squash; sauté for 5 minutes. Pour in the broth, bring to a boil, and cook over medium heat for 45 minutes. Add the salt and pepper.

Remove 2 cups of the broth from the pot; bring to a boil in another saucepan; reduce to 1 cup. Pour the reduced broth back into the soup and puree in a blender. Garnish with the Parmigiano and basil.


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