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Butternut squash soup with parsley pure
- 1.8kg/4lb wedges of butternut squash
- 3 tbsp olive oil
- 6 cloves garlic
- 2 sprigs of thyme
- Salt and freshly ground black pepper
- 2 onions
- 2 carrots
- 2 sticks celery
- 1 tbsp freshly chopped sage
- 2 litres/3 pints hot vegetable stock
- 1 bunch flatleaf parsley
- 1 clove garlic
- 30g/1oz parmesan
- 100ml/3fl oz extra virgin olive oil
- , to taste Lemon juice
Directions:View on BBC Food
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