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Spiced Butternut Squash Soup

Reviewed: Oct. 27, 2010
I used 1/2 the broth for thicker soup, used about 1/2c heavy cream (vs. half & half) and much more cayenne pepper. I kept the other spices about the same to keep the sweetness down. I also used real sherry vs sherry wine...just a splash but it really helped bring out the creamy flavors. This is a great base recipe to spice up to your liking.
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