Roasted Butternut Squash Soup

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
890
FAT
172%
CHOL
117%
SOD
14%

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Ingredients for 4 servings

3/4 cup milk

Chopped red onion for garnish

Chervil leaves for garnish

2 cloves garlic, peeled and minced

2 tablespoons unsalted butter

1/2 cup heavy cream

4 pounds butternut squash

Kosher salt and freshly ground black pepper to taste

1 small onion, peeled and diced

5 cups chicken or vegetable stock

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