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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. butternut squash
- 2 Tbsp. vegetable oil
- 1 cup white onion (chopped)
- 1 leek (medium, white and pale-green parts only, chopped)
- 1 turnip (medium, peeled, cut into bite-sized pieces)
- 1/4 lb. carrots (peeled, chopped)
- 1/2 lb. potatoes (peeled, cut into bite-sized pieces)
- 1/2 habanero chile (seeded, minced)
- 2 chicken bouillon cubes
- 3 celery ribs (trimmed, chopped)
- 1 cup cabbage (coarsely chopped)
- 5 radishes (peeled, chopped)
- 1/2 red bell pepper (chopped)
- 1/2 Tbsp. vinegar
- 1/2 cup pasta (I used penne)
- 1 lb. stewing beef (cubed and cooked)
- toasted bread (for serving, optional)
- 1 lime (for serving, optional)
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