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Roasted Butternut Squash & Sage Soup

kept byRyan_Keser

3 - 4 lb butternut squash, seeded and quartered
1 bulb of garlic
1/2 cup chopped celery
1/2 cup chopped carrots
1 cup chopped onions
1/2 cup white wine
1 tbs chopped sage
1 tbs minced ginger
2 cups water
2 cups vegetable or chicken stock
3 tbs of honey
1/2 - 1 cup cream
creme fraiche
minced parsley
walnut oil



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