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Recipe for BUTTERNUT SQUASH SOUP

12/12/2018

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  • 1 butternut squash
  • 1 large sweet potato
  • olive oil
  • 1 cup of cream
  • 2 TBSP honey
  • 2 cups of vegetable stock
  • 1 red onion
  • 1 Chinese  garlic
  • salt 
  • pepper 
  • cinnamon
  • nutmeg
  1. Heat the oven on 180 C/ 350 F
  2. Wash the squash and sweet potato
  3. Cut them in lengthwise
  4. Scrape the seeds off from the squash with a spoons
  5. Rub the cut sides with olive oil, sprinkle with salt and pepper
  6. Set the vegetables on a cookie sheet with the cut sides down and put into the oven
  7. Roast them for an hour or until done
  8. Chop the onion and garlic and saute in a stainless steel kettle
  9. Scrape the roasted vegetable 'meat' into a kettle
  10. Add the rest of the ingredients except the spices
  11. Mix with a stick mixer until smooth
  12. Add the spices to taste and mix well 
  13. Serve with artisan bread 
~ FOUR SERVINGS
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*the cream can be substituted with coconut milk, the flavor will be different yet still delicious
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