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Roasted winter squash blended with lentils creates a warming, filling soup for late autumn and early winter. Roast squash 25 minutes at 200°C. Sauté onion, add lentils, stock, and squash. Simmer 15 minutes, blend, season, serve. Cooking time: 50 minutes Storage: Fridge 3 days; freeze portions.Ingredients:
Method:
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