Kelly’s butternut squash soup1
- 2 Tablespoons extra virgin olive oil2 garlic cloves, minced1 medium onion, diced small1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes2 medium carrots, peeled and chopped1 potato, Yukon gold or russet, cut into 1 inch
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