Butternut Squash Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
90
FAT
1%
CHOL
0%
SOD
45%

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Ingredients for 6 servings

1 tablespoon whole peppercorns

1 cup chopped carrot

1 cup chopped celery

1 bay leaf

4 cups vegetable stock, recipe follows

1/4 cup diced onion

1 cup white wine

5 cups water

4 sprigs thyme

Salt and freshly ground black pepper

Nutmeg

2 tablespoons white truffle oil

3 cups butternut squash, peeled and diced

6 sprigs parsley

1 1/2 cups chopped onion

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