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Roasted Butternut Squash Soup
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2 medium butternut squash
1 large chopped onion
3 cloves crushed garlic
1 medium carrot
1 stalk celery
1 medium potato (optional)
1 tsp salt
2 tbsp olive oil
1/2 cup pumpkin seeds
INGREDIENTS
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1. Preheat oven to 425F
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2. Prepare the butternut squash & cook for 45 minutes
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3. Clean the rest of your vegetables and saute them
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4. Add 5 cups of water, bring to a boil & let it simmer for about 15 minutes
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5. Scoop up the roasted squash and add it to your pot of cooked vegetables.
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6. Blend in small batches for the perfect creaminess.
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ENJOY!
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