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Roasted Acorn Squash Soup

Reviewed: Oct. 15, 2012
I made this from leftover baked acorn squash. It had the brown sugar and butter from baking. I sauted the onion, carrot, then added the garlic. I add my ajusted amount of chicken broth. Then I added the squash. I let it simmer until all of the ingredients were nice and warm. I used my immersion blender to blend it all in the pot. Then I added a replacement for 1/2 & 1/2. I used 1/8 c heavy cream and 1/8 c 2% milk. I used pumkin spices and tabasco sauce. Salt and pepper to taste.
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