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Roasted Butternut Squash Soup
- 2 tablespoons olive oil, divided
- Pinches salt and Pepper
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 teaspoons ea: fresh thyme, rosemary, and oregano
- 4 cups butternut squash, diced
- 3-4 cups veggie broth
- cup heavy cream (optional)
Directions:View on Naturally Ella
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