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Roasted Butternut Squash Soup With Wild Rice And Apples

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Sippity Sup
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sides soups low fat vegetarian christmas thanksgiving lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 butternut squash 1 1/2 to 2 pounds

4 T whole almonds

3 T unsalted butter

1 onions, roughly chopped

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 large turnip, peeled and thinly sliced

1 large parsnip, peeled and thinly sliced

3 t kosher salt

0 freshly ground black pepper, to taste

2 sprigs thyme

0.5 c wild rice

2 apples, cored and chopped into rough 1/2 inch dice

2 scallions, finely sliced (green parts only)

1 pn cayenne pepper (or to taste)

4 c vegetable broth

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