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Broccoli Cheese Soup
2 c Butternut Squash
3/4 c Beef Broth
2 ts Margarine
1/4 c Onion; diced
1 tb Flour
1 c Milk; 1% Lowfat
3 oz Sharp Cheddar Cheese; shredded
1 tb Parmesan Cheese
2 c Broccoli Flowerets; steamed
Punch holes in squash and microwave till soft. Put in blender with
broth and puree. (Can use chicken broth instead.) In large soup pan,
melt margarine over medium-high heat; add onion and cook until soft
4-5 minutes. Sprinkle with flour & cook 1 minute more. Gradually add
squash mixture and milk. Cook stirring gently until just below
boiling. Add cheddar and parmesan; whisk until fully melted. Stir in
broccoli and serve immediately.
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