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US Regional   -   Squash And Tomato Bisque (Vermont)   adapted from Soup and Bread by Crescent Dragonwagon

  • 3 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 4 Cups Chicken Stock
  • 2 Cans Tomatoes -- Chopped
  • 1 Tablespoon Maple Syrup
  • 1 Medium Butternut Squash -- Cooked And Pureed
  • Salt And Pepper -- To Taste
Directions Saute onion in oil for 8 minutes. Add stock and simmer for 15 minutes. Add tomatoes, maple syrup and squash puree. Season with salt and pepper. Simmer for 10 minutes. Puree in batches. Bring back to a serving temperature and serve.
Serves 4
Time to Make 0:00

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