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Roasted Butternut Squash Soup
Ingredients
  • 3 medium butternut squash halved, lengthwise
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 tsp salt
  • 1 tsp black pepper
  • subheading: For the soup base:
  • 3 leeks finely chopped
  • 1 onion finely chopped
  • 4 large carrot finely chopped
  • 3 celery spears finely chopped
  • 3 garlic cloves crushed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 6 cups chicken/vegetable stock/broth (1.5 liters)
  • ½ cup cream/coconut milk
  • salt to taste
  • pepper to taste
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