Eileen's Butternut Squash Soup


"My good friend Eileen, a very busy professional, surprised me last Thanksgiving with this wonderful recipe. I love it because it is so flavorful without being thickened with heavy cream or cheese. A perfect appetizer or light lunch."
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  1. Melt the butter over medium heat. Add the onions and cook until golden. Add the apples, squash and broth. Bring to a boil. Reduce the heat and simmer covered until the squash is tender, about 20 minutes. Put the squash mixture, coriander, sage and pepper in a food processor and run until smooth. Return the mixture to the pan and stir in the milk. Cook about 3 minutes to heat through. Pour into bowls and sprinkle with a mixture of nutmeg and cloves.


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