Silky Butternut Squash And Parmesan Soup

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
158
FAT
43%
CHOL
18%
SOD
16%

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Ingredients for 4 servings

50 g unsalted butter

600 g ripe butternut squash, peeled and seeds removed

1 L white chicken stock or vegetable

sea salt and freshly grounded black pepper

40 g Parmesan Cheese

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