BUTTERNUT SQUASH BISQUE
Steps:
- Melt butter in a large saucepan. Add onions and cook for about 5 minutes, until soft.
- Add the squash, stock, potaties and paprika. Bring to a boil. Loewer the heat to low, cover the pan and simmer for about 35 minutes until all the vegetables are soft.
- Pour the soup into a food processor and process until smotth. Return the soup to the pan and stir in the cream. Season with salt and pepper.
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