Butternut Squash Soup with Red Pepper Puree - The Autism Community in Action
Butternut squash simmered in chicken stock, blended smooth, then topped with roasted red pepper puree for a flavorful soup.
Ingredients
- teaspoon fresh thyme leaves
- 1/2 cup coarsely chopped drained roasted red peppers
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, chopped
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