roast a butternut squash fry thinly sliced leeks and minced garlic in olive oil, fry up some dill in there for a min or two, salt and pep peel, slice and scoop out the buttsquash and add to pot cover w quart veggie stock and simmer for 20-30 min or until everything is nice and soft blend if you want it really smooth or immersion blend for a chunkier vibe add coconut milk or cream and stir in voila !
Jul 10, 2024

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