Butternut Basil Soup

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In an eight-quart pot, sauté onion and garlic in oil till translucent. Add butternut squash, zucchini, and carrots. Steam vegetables for two minutes, and then add seasonings.
Add water to cover vegetables by two inches. Bring to a boil. Reduce heat to low and cook until vegetables are tender. Let cool slightly and blend with hand blender.

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