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Roasted Pumpkin And Butternut Squash Soup

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Joy The Baker
Related tags
soups low carb nut free vegetarian passover lunch
Nutrition per serving    (USDA % daily values)
CAL
187
FAT
53%
CHOL
14%
SOD
63%

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Ingredients for 6 servings

1 medium pumpkin (perhaps a sugar pumpkin) and 1 medium butternut squash

1 cup leeks

2 small cloves garlic

1/4 cup olive oil

salt and pepper

5-6 cups vegetable broth

1/4-1/2 cup cream

2 teaspoons brown sugar

a few pinches of freshly grated nutmeg

salt and pepper to taste

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