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Butternut Squash Soup II

Reviewed: Nov. 3, 2013
I LOVED this recipe and just added a few tweaks to combine 2 recipes that sounded good. First, I roasted the squash the night before (mainly because the oven was on already)...this made peeling and curbing the squash easier and also cut down my simmering time in half. I also added 4oz of cream cheese to make it creamier. Lastly, I topped the soup with roasted squash seeds I had saved from the squash itself!
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