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Roasted Butternut Squash Soup
Ingredients
  • Vegetable broth
  • 4 cup(s)
  • Black pepper
  • ⅛ tsp(s), or to taste
  • Butternut squash
  • 12 oz
  • Vidalia onion
  • ½ large, cut into 2-inch cubes
  • Apple
  • ½ small, peeled and cut into to 2-inch
  • Table salt
  • ¼ tsp(s), or to taste
  • Ground nutmeg
  • ⅛ tsp(s), or to taste
Steps
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