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1 half pureed baked butternut squash, 1 cup chicken broth, green peas,corn, chopped raw chicken,adobo
Bake squash aheadof time at 400° wrapped in aluminum foil. Once squash is done cut in half lengthwise and remove seeds. Scoop out filling into blender. Allow squash to cool so it's easy to handle and avoid accidents with blender.
Comments
Lentils make a great protein substitute in this soup, carrot blended with the squash should also work as a veggie