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Butternut Squash Soup
Or tahitian melon soup
Ingredients
  • 3 pounds (1 ½ kg) whole butternut squash halved lengthwise and seeds removed
  • 2 carrots peeled and diced
  • ¼ cup olive oil (for roasting option)
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper to taste
  • 1 large onion cut into wedges
  • 6 cloves garlic minced or grated
  • 3 to 4 cups low sodium chicken stock (or broth) -- use veggie broth or stock for a vegetarian option.
  • 2 beef or chicken bouillon cubes crumbled -- use vegetable stock powder for vegetarian option.
  • ½ cup half and half (or heavy cream)
Steps
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