Ingredients
Serves 4
- 2 acorn squashes (3 pounds total)
- 1 tablespoon butter
- 1 medium onion, finely chopped
- Coarse salt and ground pepper
- 1/2 teaspoon fresh thyme leaves, plus more for garnish
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1/2 cup half-and-half
Description
The Smooth Texture Of Acorn Squash Gives This Pureed Soup Its Character; Only A Little Half-and-half And Butter Are Needed.
Martha Stewart
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