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Ingredients
  • 4 cloves garlic, peeled
  • 1 onion, peeled
  • 2 tablespoons butter (I used Coppertree Farms truffle butter)
  • 750g/1.6lbs butternut pumpkin or kabocha squash, cubed
  • 1 sweet potato (around 300g/10.6ozs)
  • 1 large carrot (around 180g/6ozs)
  • 1100mls/2.3pints water plus extra 1 cup of water
  • 5 teaspoons chicken stock powder
  • 1 to 1.5 teaspoons salt (or to taste)
  • 3 to 4 teaspoons sugar (to taste)
  • 1 teaspoon black pepper
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