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Butternut Squash Soup With Leeks

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Cuisinart
Related tags
soups gluten free rosh hashanah thanksgiving lunch

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Ingredients

2 garlic cloves

2 small or 1 medium leek, about 5 ounces, rinsed well and cut into 1-inch pieces

2 pounds butternut squash

1 teaspoon extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

½ cup dry white wine

3 cups low sodium chicken broth

¼ teaspoon ground nutmeg

½ teaspoon fresh lemon juice

½ cup heavy cream (optional)

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