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Butternut Squash Soup with Jumbo Lump Crab and Rosemary Mushrooms
SAVORY EXPERIMENTS14Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (cut into 1-inch cubes)
- 9.5 oz. apple butter
- 1/2 cup apple juice
- 2 cups vegetable broth
- 1 cup Stonyfield Yogurt (plain organic)
- 1/2 tsp. canela
- 1/2 tsp. marjoram
- 1/2 tsp. ground thyme
- 1/8 tsp. nutmeg
- 1 tsp. fine sea salt
- 2 cups mushrooms (thinly sliced)
- 1 rosemary (spring, whole leaves removed)
- 8 oz. lump crab meat (jumbo, or shrimp)
- honey (for a drizzle garnish, optional)
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