Recipe courtesy of Food Network
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Total:
20 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large pot combine squash, onion, garlic, chipotle and cumin. Cover with chicken broth and water to cover. Bring to a boil, reduce heat and fast simmer for 20 minutes or until squash is tender. Off heat, using an immersion blender, puree soup. Stir in thyme. Pour soup into thermos and serve hot at game.

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