Roasted Butternut Squash, Carrot, And Ginger Soup

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With Style and Grace
Nutrition per serving    (USDA % daily values)
CAL
120
FAT
19%
CHOL
0%
SOD
13%

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Ingredients for 6 servings

1 medium butternut squash

1 lb [approx. 2 cups] carrots, peeled

1 yellow onion, finely diced

2 tablespoons olive oil

1 tablespoon of fresh ginger, peeled and grated

2 cloves of garlic, crushed

4 cups low sodium chicken broth

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

1/4 teaspoon ground pepper

Optional: Creme fraiche

Optional: Pumpkin seeds, toasted

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