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Silky Butternut Squash And Parmesan Soup

17 faves
Nutrition per serving    (USDA % daily values)
CAL
465
FAT
158%
CHOL
65%
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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