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Roasted and Curried Butternut Squash Soup

Reviewed: Oct. 11, 2009
This was my second try at butternut soup. The roasting adds all the flavor, and super easy to make. With mine I omitted the sugar and oregano, and increased the curry to 2 tsp(mild). I also used one can of condensed stock (284ml) with one can water and it was thin enough. Great base recipe to play with!
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