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Roasted Feta Soup with Butternut Squash
Ingredients
  • ⅓ cup extra virgin olive oil
  • 1 butternut squash, cubed
  • salt, to taste
  • 1 tablespoon dried Italian herbs
  • 8 ounces feta chunk (in brine), plus extra feta crumbled for topping
  • 1 bulb of garlic, cut in half
  • 2 tablespoons honey
  • 32 ounces vegetable broth
  • 3 to 4 fresh sage leaves
  • chili flakes, to taste
  • ½ tablespoon dried mint
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