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Oct 8, 2012
Category: Soups and Stews
Cuisine: American
Prep Time: Less than 30 min
Special Considerations: Low Fat

2 cups chicken stock
l large Butternut squash
tpsm cinnamon
1/4 cup butter- melted
tspm sea salt
heavy cream
peal squash- chop in sm cubes- bring chix stalk to a boil- add cubed squash-cook till cubes are sofened like mashed potatoe's, remove squash from stalk save stalk, add butter heavy cream sea salt puree to a creamy consistancey, 4- tblspms chix stalk or to your desire of thickness- sprinkle cinnamon Add vermont cheddar cheese- grated! if you desire. Yum Yum!Smile

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Posted: Oct 8, 2012 5:29am

 

 
 
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Author

Candice Tharp
, 0
Wildwood, FL, USA
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