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10Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1.5 kilograms butternut pumpkin (US: butternut squash, cut in half, skin on)
- 1 onion (peeled, brown, yellow or white)
- 1 head garlic
- 2 Tbsp. olive oil
- 3/4 tsp. salt
- black pepper
- 4 cups milk (choice)
- cream (for drizzling)
- chopped parsley (Finely)
- garlic bread (for dunking)
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Reviews(1)
Camilla 6 years ago
Great no-fuss recipe that tasted delicious. I used cashew milk as that’s what we use daily. Made a big batch and left some exactly as recipe and the rest added turmeric and cumin just for an alternative as I freeze soup in individual portions.