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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

15
canola oil
ml
1
onion(s)
1
butternut squash
2
celery
stalk(s)
2
garlic
clove(s)
1
potato
2
pepper
ml
1,5
vegetable broth
L
250
cooking cream
ml

Method

Step 1
Heat oil in large saucepan over medium heat. Add onion and cook 3 to 4 min., until starting to soften. Stir in squash, celery, garlic and pepper. Pour in vegetable broth. Bring to boil over high heat, then reduce heat to low. Simmer, uncovered, 25 to 30 min., until squash is fork-tender.
Step 2
Use an immersion blender to purée soup until smooth. Reheat on low before serving.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
90
Fat:
2 g
Carbs:
18 g
Fibre:
4 g
Sugar:
6 g
Protein:
3 g
Sodium:
780 mg