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Butternut Squash Soup With Roasted Red Pepper Purée

4 faves
Nutrition per serving    (USDA % daily values)
CAL
110
FAT
16%
CHOL
0%
SOD
58%

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Ingredients for 6 servings

2 tablespoons olive oil

2 1/4 cups chopped onions

4 garlic cloves, minced

1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces

5 1/2 cups (or more) vegetable broth

3 teaspoons chopped fresh thyme

1/2 teaspoon grated orange peel

roasted red pepper Puree

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