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In Luv Subbin Episode 307, we show how we make our KZbin videos. We cover our camera gear, editing software, how Cindy picks music, and the video upload process. In order to show you how we make a video, we need to actually make a video! Cindy takes you into the kitchen and shows how she makes her butternut squash soup recipe.
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In This Episode:
Butternut Squash Soup
Makes 4 - 6 bowls
1 large butternut squash, halved and seeds removed
32 ounces of chicken broth (can substitute vegetable broth)
1 onion, chopped
1 shallot, chopped (can substitute 1 garlic clove, minced)
2 celery stalks, chopped
1 small leek, chopped (then soaked to remove the dirt then drain)
½ c. cream (can substitute soy cream)
2 Tbsp. fresh dill for garnish
1 tsp. hot sauce (optional)
1 Tbsp. olive oil
Salt and pepper
Preheat the oven to 375 degrees. Place squash on a baking sheet and coat with olive oil. Sprinkle squash with salt and pepper. Turn the squash cut side down. Bake in the oven for 30 minutes or until a knife pushed into the back comes out with no effort. Let cool.
Heat a large pot to medium high heat. Sauté onion, shallot (or garlic), leek and celery with some olive oil until soft. When cool, remove the squash from the skin by scooping it out with a spoon. Add the squash to the sauté mixture. Add the broth. Cover and simmer for ½ hour. Add the cream and blend with a soup blender until smooth. Add more liquid if needed if to thicken. Salt and pepper to taste. Add optional hot sauce and stir. Serve with fresh dill garnish.
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