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Butternut Squash Soup
Ingredients
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 1 MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, CHOPPED
  • 3-POUND BUTTERNUT SQUASH, PEELED, SEEDED, AND CUT INTO 2-INCH CHUNKS
  • 2 SPRIGS FRESH SAGE
  • 2 FRESH BAY LEAVES
  • ZEST AND JUICE OF 1 LARGE ORANGE
  • 2 TEASPOONS KOSHER SALT, PLUS MORE TO TASTE
  • PINCH CRUSHED RED PEPPER FLAKES
  • 8 SLICES BACON, COOKED AND CRUMBLED
  • ⅓ CUP THINLY SLICED SCALLION, FOR GARNISH
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