Chickpea Butternut Squash Soup
Ingredients
- 1 pound (500 grams) butternut squash
- 1 leek, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 1/2 cups (400 grams) cooked chickpeas
- 1 dash salt, to taste
- 1 dash black pepper, to taste
- 1 pinch grated nutmeg
- 3 1/2 tablespoons (50 grams) butter
- 12 sage leaves
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