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Butternut Squash, Pear, Leek, Carrot and Parsnip Soup
THE KITCHEN DIVAS16Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (medium, peeled, seeded and cubed)
- 2 leeks (sliced)
- 4 parsnips (medium, sliced)
- 4 carrots (medium, peeled and sliced pear, ripe, peeled and sliced)
- 1/2 cup orange juice
- 1 tsp. lemon juice
- 1/4 cup honey
- 1/4 cup heavy cream
- 1/4 cup fresh ginger (minced, more or less to taste)
- 1 Tbsp. minced garlic
- 1/2 cup dry white wine
- 2 tsp. dried oregano (more or less to taste)
- 2 tsp. salt (more or less to taste)
- 2 tsp. pepper (more or less to taste)
- 2 dashes tabasco (to taste)
- 6 cups chicken broth
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