Butternut squash soup
- September 2012
- Serves 8
- Takes 10 minutes to make, 35 minutes to cook
This butternut squash soup recipe makes plenty — perfect for freezing half and saving for a rainy day.
- 15.3g (5.1g saturated)
- 19.5g (8.2g sugars)
The soup can be frozen in a sealed container for up to 3 months. If freezing, prepare the bacon garnish just before serving.
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