Butternut Squash Soup
This butternut squash soup is smooth, nourishing and perfect for that first hint of fall!
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Pot
- Blender
- Can opener
Ingredients
- 3 shallots
- 4 stalks of celery
- 3 carrots, peeled
- 2 tbs olive oil
- 5 cups peeled, cubed, and deseeded butternut squash (~2-3 lb squash)
- 1 1/2 quartz vegetable or chicken broth
- 1 x 15 oz can of diced tomatoes
- 2 tsp salt
- 2 tsp pepper
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