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Butternut Squash Soup

Reviewed: Oct. 18, 2012
Wonderful recipe. I did tweak it a bit to feed my family of 7. I took 2 butternut squash's, split them in half, took out the seeds, and microwaved each 1/2 for about 8-10 minutes each, then peeled off the skin in order to get to the meat of the squash. I also used about 8 cups of water and 8 bouillon cubes. I also doubled the spices and included salt. I kept the cream cheese at 2, 8 oz. pkgs. I found that this helped to keep the soups creamier. Other than these changes, I followed the recipe the same. Next time I think I might add some garlic to the onions. W topped off the soup with some sour cream, bacon bits, and shredded cheese. I will definitely be making this recipe again.
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