Chilled Texas Butternut Squash Soup with Lemon-Thyme and Sage Oil | Recipies from San Antonio, TX Re
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Ingredients
- 1 ea Texas Yellow Onion
- 2 oz Olive Oil
- 4 lbButternut Squash, peeled, deseeded and cubed
- 1 lbYukon Gold Potato, peeled and diced
- 1 oz Lemon-Thyme
- 1 qt Chicken Stock
- ½ qt Heavy Cream, warmed
- Kosher Salt
- Pepper
- Sherry Vinegar, to taste
- 2 oz Sage
- 2 oz Lemon-Thyme
- 4 oz Chives
- 1½ cup blended Canola and Olive Oil
- Kosher Salt, to taste
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