
Sweet Summer Salad
The recipe Sweet Summer Salad can be made in roughly 45 minutes. This recipe serves 4 and costs
Preheat oven to 375 degrees F.
Remove the foil for and roast for an additional 5 minutes.
On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F.
In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes.
Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes.
Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes.
Let the soup cool and then pure it in a blender or food processor.
Return to the pot and season with red pepper flakes, salt, and pepper.
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The recipe Sweet Summer Salad can be made in roughly 45 minutes. This recipe serves 4 and costs
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes
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