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Ingredients
  • 2 tablespoons olive oil
  • 3 pound butternut squash peeled and chopped (seeds removed)
  • 1 large onion chopped (white or yellow)
  • 1 large bell pepper chopped (use jalapeno peppers or hotter for a spicy version)
  • 1 stalk celery chopped
  • 5 cloves garlic chopped
  • 2 tablespoons paprika I use hot paprika
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups chicken stock use vegetable stock for a vegetarian version - you can use up to 6 cups for thinner soup
  • For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley
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