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Acorn Squash Soup with Rosemary and Pecans
  • 2 acorn squash (should yield about 3 cups cooked squash)
  • 1 1/2 cups almond milk unsweetened
  • 8-10 Medjool dates pitted
  • 1 Tbsp. fresh rosemary
  • 1/2 lemon juiced
  • 1/2 tsp. ground all spice
  • 1/4 tsp. fine sea salt
  • 1/8 tsp. garlic granules
  • chopped pecans
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