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Gisela's Butternut Squash Soup

Reviewed: Jan. 3, 2012
Outstanding recipe! I roasted my squash first in the oven.I sliced them lengthwise, brushed them with olive oil and salt, and placed them flesh-side down at 350 degrees for 1 1/2 hours. I hate peeling squash, saves a lot of labor if you have the time for them to bake. Just scoop out the baked squash into the pot! Delicious!
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