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Roasted Butternut Squash and Garlic Soup
Ingredients
  • 1 whole butternut squash, 2.25 to 2.75 lbs
  • 1 whole head/bulb of garlic, see notes above
  • extra-virgin olive oil
  • 1 quart of stock of choice, such as vegetable or chicken
  • kosher salt
  • 3 tablespoons of crème fraîche or heavy cream, optional
  • Fresh cracked pepper to taste
  • bread for serving, such as peasant bread or focaccia or no-knead thyme dinner rolls
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