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Velvety Butternut Squash Soup

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In Jennie's Kitchen
Related tags
main-dish soups low carb vegetarian passover lunch
Nutrition per serving    (USDA % daily values)
CAL
114
FAT
26%
CHOL
4%
SOD
34%

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Ingredients for 4 servings

1 tbsp butter

1 tbsp extra-virgin olive oil

2 x leeks, white parts only, thinly sliced

1 small butternut squash, roasted, flesh scooped out

2 cup Vegetable Stock

1/4 x mixed toasted sweetened coconut and almonds

1 tsp chopped cilantro

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