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Butternut Squash + Pear Soup
Ingredients
  • 3 medium or 2 large butternut squash (yield about 6 cups)
  • 4 ripe pears cored, and sliced in half
  • 6 to 8 cups beef bone broth or vegetable broth
  • 2-inch knob of ginger, peeled and minced
  • 2-inch long piece of turmeric peeled then minced
  • 2 teaspoons ground cinnamon
  • handful fresh sage leaves
  • 2 sprigs of fresh rosemary, stems removed
  • 3 teaspoons kosher salt
  • coconut oil spray or coconut oil
Steps
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