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Butternut And Acorn Squash Soup

25 faves
Nutrition per serving    (USDA % daily values)
CAL
143
FAT
21%
CHOL
4%
SOD
23%

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Ingredients for 4 servings

1 tablespoon olive oil

1 small butternut squash, peeled and diced into 1-inch cubes (seeds scooped out & saved)

1 small acorn squash, peeled and diced into 1-inch cubes

3 cloves or garlic, peeled and smashed (don't worry about mincing)

4 cups chicken stock

1 to 2 teaspoons fresh thyme (or less if desired. You can also use some sage)

water

salt and pepper

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