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Squash Soup

Nutrition per serving    (USDA % daily values)
CAL
278
FAT
56%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

1 1/2 pounds orange squash, such as butternut-peeled, seeded and cut into chunks

5 tablespoons EVOO

salt and pepper

a little freshly ground nutmeg

2 carrots, chopped

1 rib celery, chopped

1 onion, chopped

3 - 4 cloves garlic

a couple of small pinches saffron threads

1 tablespoon each orange and lemon zest

a handful shelled pistachios, toasted and finely chopped

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