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13Ingredients
45Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (large, chopped)
- 1/2 tsp. sea salt
- 3 lb. butternut squash (peeled, seeded, and cubed)
- 3 garlic cloves (chopped)
- 1 Tbsp. chopped fresh sage
- 1/2 Tbsp. fresh rosemary (minced)
- 1 tsp. fresh ginger (grated)
- 4 cups vegetable broth
- freshly ground black pepper
- chopped parsley
- pepitas (Toasted)
- crusty bread
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Reviews(3)
Ruth 2 years ago
Very nice.....however I found that the sage overpowered the lovely taste of the squash. In the future, i would only use a teaspoon of it rather than a tablespoon.
レモン 3 years ago
Omg, this is the best soup i’ve ever made! Everyone came back for seconds. Already looking to buy another squash
Lauren Gill 4 years ago
This was delicious!!! It will definitely go in my regular fall soup rotation.