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Creamy Roasted Butternut Squash Soup (Dairy-Free)

Kristin Marr
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1/2

Butternut squash

4

Garlic cloves

2

Leeks

1

Pear, ripe

1/2

Red bell pepper, large

1 tsp

Thyme, dried

3 cups

Chicken broth

1/2 tsp

Black pepper

1 tsp

Salt

6 tbsp

Olive oil, extra virgin