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Butternut squash soup

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By —— Bio and Archives January 10, 2018

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With the help of a spoon scoop out all the insides and seeds from the butternut squash, then dice.

In a large stock pot heat up the oil garlic, coriander, cinnamon, brown for 30 seconds to a minute, add chopped onions, carrots and celery brown and sautéed until onions are soft, then add chopped squash , cook for 2 minutes mixing all the ingredients, then slowly add 4 cups of water add salt to taste, bring to a boil then simmer for 15 minutes, blend and serve.

Garnish with paprika and cilantro or scallion.

• 1/2 butternut squash
• 2 tbsp olive oil
• 2 cloves of garlic smashed
• 1 tbsp coriander
• 1/2 tbsp cinnamon
• 1 onion chopped
• 1 carrot peeled and chopped
• 2 celery sticks chopped
• 6 cups of water Garnish with
• 1tbsp cilantro
• 1 tbsp paprika



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