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Butternut squash soup with parsley purée
Fruit and vegetables
1.8kg/4lb wedges of
butternut squash
6 cloves
garlic
, 4 whole, unpeeled and 2 finely chopped
2 sprigs of
thyme
2
onions
, finely chopped
2
carrots
, finely sliced
2 sticks
celery
, finely sliced
1 tbsp freshly chopped
sage
1 bunch flatleaf
parsley
, roughly chopped
1 clove
garlic
, crushed
Lemon juice
, to taste
Cooking ingredients
3 tbsp
olive oil
Salt and freshly ground
black pepper
2 litres/3½ pints hot
vegetable stock
100ml/3½fl oz extra virgin
olive oil
Dairy, eggs and chilled
30g/1oz
parmesan
, finely grated
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