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Pumpkin & Butternut Squash Soup
1 small pumpkin (or 1 can of pumpkin puree) 1 medium butternut squash (about 1 lb) Butter or olive oil for brushing Salt and black pepper 1 medium ...
To roast pumpkin and squash, preheat oven to 425 degrees. Halve squash and remove seeds. Wrap in foil and place on baking sheet. Brush with melted butter (or olive ...
Heat butter or olive oil over medium-high heat. Sauté onion, carrot, celery and garlic until tender (about 10 minutes). If you did not roast the pumpkin/squash, add cubes ...
Remove from heat and then puree soup in a blender until smooth. For a chunkier soup, set aside some of the veggies to incorporate after the rest of ...
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