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Butternut Squash Soup
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Servings
servings
Ingredients
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place roasted, peeled, and cubed squash into stock pot with herbs, seasonings, and oil.
  2. Simmer with stock for 10 minutes.
  3. Add ingredients to a blender and puree until smooth.
  4. Top with pumpkin seeds and scallions.
Recipe Notes

*Great served with roasted chicken breast.

Calories: 116

Fat: 9 g

Protein: 7 g

Carbs: 15 g

Calcium: 45 mg

Iron: 1 mg

Recipe adapted from www.bastyr.edu, retrieved 4/22/15


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