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Prep 45min
Total50min
Ingredients12
Servings6
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Ingredients
1
butternut squash (3 lb)
1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
1
package (8 oz) sliced fresh mushrooms (3 cups)
3
cloves garlic, minced
1
teaspoon salt
1/2
teaspoon ground ginger
1/4
teaspoon ground cumin
1/4
teaspoon black pepper
Dash ground red pepper (cayenne)
2
cans (14 oz each) chicken broth
1
cup half-and-half
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Steps
1
Cut squash in half lengthwise; remove seeds. Cover each squash half with microwavable plastic wrap; place on microwavable plate. Microwave on High 8 to 16 minutes or until fork-tender. Cool 10 to 15 minutes before handling.
2
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and mushrooms; cook about 10 minutes, stirring occasionally, until tender. Stir in garlic, salt, ginger, cumin, black pepper and ground red pepper. Add broth; heat to boiling over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
3
Scoop flesh from cooled squash into blender or food processor. Add half-and-half; blend until smooth. Stir squash mixture into mushroom mixture in Dutch oven. Simmer uncovered 10 minutes longer, stirring occasionally, until thoroughly heated.
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If you’d prefer to bake the squash in the oven, place it cut side down in a shallow pan and bake at 400°F for 35 to 45 minutes.
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