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Butternut Squash Soup Recipe - Food.com chicken stock, olive oil, cinnamon, dried garlic, butternut squash, onion, salt, cream, half and half FULL OF FLAVOR for this comforting, thick butternut squash soup. The bit of cinnamon adds to the flavor. Yield will depend on how large of a squash is used. Easy preparation! Serving Size: 1 (400) g ...
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| Butternut Squash and Yukon Gold Gratin with Gruyere Cheese Recipe - Food.com butter, sage, pepper, butternut squash, potato, onion, salt, cheese, bread crumbs, half and half Found this in the local paper. Made it for thanksgiving and it disappeared! Very nummy dish! Serving Size: 1 (248) g Servings Per Recipe: 8 AMT. PER SERVING % DAILY VALUE Calories: 411.8 Calories ...
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Roasted Butternut Squash Soup Recipe - Food.com butter, chicken stock, cinnamon, butternut squash, leek, brown sugar, orange juice, half and half, flour I have seen several versions of this soup but I took the best of the others and created this one. It is wonderful on a cold day! Serving Size: 1 (431) g Servings Per Recipe: 8 AMT. PER SERVING % DAI...
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| Roasted Butternut Squash Soup Recipe - Food.com chicken stock, olive oil, thyme, pepper, butternut squash, shallot, salt, half and half This soup is very easy to make and is a delicious way to use butternut squash. Serving Size: 1 (322) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 160.2 Calories from Fat 70 g ...
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| Butternut Squash Casserole with Pecan Streusel Recipe | MyRecipes butter, pecan, vanilla extract, cloves, cinnamon, allspice, butternut squash, eggs, salt, brown sugar, half and half, flour This savory squash casserole is the perfect side dish for your holiday feast. Let the pecan streusel top it with a touch of sweetness. Instructions Checklist Step 1 Combine first 10 ingredients in a...
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| Apple And Butternut Squash Bisque Recipe - Food.com butter, chicken stock, rosemary, white peppercorn, marjoram, butternut squash, apple, onion, salt, brown sugar, half and half, flour A wonderful Winter Soup. Serving Size: 1 (427) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 302.6 Calories from Fat 151 g 50 % Total Fat 16.8 g 25 % Saturated Fat 9.8 g 48 %...
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| Curried Seafood Chowder Recipe - Food.com seafood stock, curry powder, thyme, pepper, bay leaf, butternut squash, potato, onion, kale, halibut, haddock, cod, fish, bacon, salt, milk, half and half Friends of ours who live on the east coast made this while we were visiting. We loved it and make it when we can get fresh fish. Cook time is an estimate. Serving Size: 1 (526) g Servings Per Recipe:...
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| Creamy Roasted Butternut Squash Soup Recipe - Food.com chicken stock, olive oil, pepper, nutmeg, cinnamon, butternut squash, carrot, onion, garlic, celery, pumpkin, salt, maple syrup, sour cream, half and half This is one good soup! Serving Size: 1 (650) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 355.9 Calories from Fat 116 g 33 % Total Fat 12.9 g 19 % Saturated Fat 3.5 g 17 % ...
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| Pumpkin and Sausage Chowder Recipe - Food.com butter, chicken stock, pepper, nutmeg, cinnamon, cumin, dried ginger, butternut squash, potato, onion, garlic, celery, sausage, salt, fortified wine, half and half GOOD Comfort Food. Gave it 5 stars myself! Serving Size: 1 (1273) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 944.2 Calories from Fat 292 g 31 % Total Fat 32.5 g 50 % Satur...
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| Old-Fashioned Chicken Pot Pie With Sweet Potato Crust Recipe - Food.com butter, chicken, chicken stock, oil, thyme, pepper, parsley, peas, butternut squash, sweet potato, carrot, onion, garlic, celery, turkey, eggs, salt, baking powder, half and half, flour The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegeta...
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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
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