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3 cups cubed peeled butternut squash (about 1 medium squash) 1 1/4 cups lower-sodium chicken broth 1 1/2 cups Lactaid whole milk 2 garlic cloves 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons Tofutti Sour Cream Substitute 1 1/4 cups (5 ounce [...]
Read the recipe at cookeatshare.com
