Sweet Potato and Butternut Squash

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Print Recipe  soups 
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Ingredients

  • are thoroughly tender.  2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, 
  •  working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. 
  •  Heat through, adjust salt and add pepper to taste.     Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.        
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