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8Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups butternut squash (diced, roughly one medium squash peeled seeded and diced)
- 4 cups low sodium chicken broth
- 2 medium carrots (peeled and diced)
- 1 onion (medium, halved and quartered)
- 2 chipotle peppers in adobo sauce
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. cayenne (or pepper)
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Reviews(3)
Jabreena Praig 2 years ago
It has promise, but removing the seeds from the peppers definitely shouldn’t be put as optional. The result ended up being more of a butternut squash hot sauce rather than a soup.