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Farm to Table

kept bymeredi

1 medium butternut squash, peeled and diced
3/4 cup of broccoli flowerlets, washed
2 shallots, diced fine
2 cloves of garlic, minced
1/2 inch ginger, minced
1 tsp ground cumin
pinch of all spice
3 cups water/stock
salt, pepper and olive oil as needed
1/4 tsp chilli flakes
5-6 brussel sprouts, halved (optional) for garnish



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