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Ingredients
- 2 tbsp olive oil
- 1 c slivered onions
- 3/4 c thinly sliced celery
- 3 c mushrooms
- 4 c cubed, peeled butternut squash
- 1 - 14 ounce can diced fire roasted tomatoes
- 1 garlic clove pressed
- 2 c water
- 2 tbs tomato paste
- 3/4 tsp dried rosemary
- 1/2 tsp course salt
- 1/8 tsp pepper
Details
Preparation
Step 1
put together and cook
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