Butternut Squash Soup

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
181
FAT
15%
CHOL
0%
SOD
23%

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Ingredients for 4 servings

1 teaspoon prepared bottled garlic (or one clove)

1 1/2 cups chickpeas (I used canned)

1 teaspoon bottled gingerroot (or fresh grated)

salt and pepper

1 onion

1 teaspoon cumin

2-3 celery ribs

1 tablespoon olive oil

1 butternut squash

900 ml chicken stock (about 2 Cups)

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