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Ingredients50 m servings 227
Original recipe yields 8 servings
- Combine Swanson(R) Chicken Broth, squash, carrots, apple, and butter in stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer until vegetables and apple are soft, about 20 minutes. Remove from heat. Puree mixture using an immersion blender or potato masher.
- Stir in white wine, cream, brown sugar, and five-spice powder. Place pot over low heat and simmer until heated through, stirring constantly, about 10 minutes.
- Garnish with bacon and scallions.
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- Cook's Note:
- Garnish with crumbled bacon and chopped scallion--they really bring the flavors together.
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Per Serving: 227 calories; 11.1 27.6 4.5 35 448 Full nutrition
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