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Butternut Squash Soup II

Reviewed: Nov. 5, 2012
This recipe is a good start. I used about half as much potato, and it perfectly thickened it without overshadowing the squash. Added some minced fresh garlic while sauteeing. Then I used vegetable broth instead of chicken (personal preference) and a cinammon stick during the simmering. It came out fantastic! Just needed some extra flavor.
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