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Butternut Squash Soup

2 faves
Nutrition per serving    (USDA % daily values)
CAL
280
FAT
60%
CHOL
21%
SOD
24%

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Ingredients for 5 servings

4 cloves garlic, minced

1 teaspoon thyme

1/2 teaspoon sage

olive oil, for sauteing

sea or kosher salt and fresh pepper

1/2 large butternut squash, cooked, mashed

1/2 large acorn squash, cooked, mashed

1 (14 ounce) can evaporated milk, whole milk, half & half or heavy cream

1 (14 ounce) can chicken broth

a pinch each of nutmeg and cinnamon

2 large onions, sliced thin

a teaspoon of sugar

a few slices of bacon, cooked crisp and crumbled

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