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Butternut squash soup
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2 | butternut squash |
1 | potato |
2 | celery stalks |
2 | carrots |
1 small | onion |
1/2 cup | butter |
3 cans | chicken stock |
1 tsp | cinnamon |
Dash | nutmeg |
Italian seasonings
Melt butter.
Cook all vegetables.
Pour chicken stock.
Bring to boil.
Reduce heat to low, cover pot, simmer 40 mins or until vegetables are tender.
Blend until smooth texture.
Season with salt and pepper.
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