- Feb 5, 2002
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Yields 9 cups and serves 4 to 6
Continued below.
- 4 cups roasted butternut squash
- 1/2 pound diced carrots
- 1/4 cup extra virgin olive oil
- About 8 tablespoons unsalted butter
- About 1/2 pound diced Spanish onions
- 4 1/4 cups chicken stock
- 2 sprigs fresh thyme
- 2 fresh bay leaves
Continued below.
Chef Jorge Chicas, With a Recipe for Butternut Squash Soup
The Virginia restaurateur credits his Catholic faith as the foundation of his success.
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