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Butternut Squash Soup with Sage and Fusion® White Truffle Salt
SALTWORKS10Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. butternut squash (peeled, seeded and cut into 1-inch cubes)
- 2 Tbsp. olive oil
- 1/2 yellow onion (or medium white, chopped)
- 4 cups chicken broth
- 2 tsp. brown sugar (packed)
- 5 sprigs Italian parsley (fresh)
- 3 sage leaves (fresh, or ½ teaspoon dried sage)
- 1 tsp. truffle salt (White, or to taste)
- toasted pumpkin seeds (optional topping)
- sour cream (or crème fraîche, optional topping)
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