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Tomato Butternut Squash Soup

kept bylaerkin

1 whole butternut squash, cut in half, seeds removed

3 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

6 cups vegetable broth (I use low sodium)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

15 ounces (weight) tomato puree

approximately 5 sprigs fresh thyme leaves (I like more, but this is a good starting point)



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