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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 2 lb. butternut squash (peeled, seeded, and cubed, about 1.5 to 2-inch cubes)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 yellow onion (sliced)
- 2 Tbsp. fresh parsley (chopped)
- 1/2 tsp. dried rosemary
- 1 tsp. dried thyme
- salt
- salt and fresh ground pepper, to taste
- 4 cloves garlic (minced)
- 4 cups low sodium vegetable broth
- 1/4 cup milk (or half and half)
- 1/8 tsp. ground nutmeg
- chopped fresh chives (for garnish, optional)
- fresh parsley (chopped, for garnish, optional)
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