WILLISON85 Recipe Reviews (Pg. 1) - Allrecipes.com (18136282)

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Butternut Squash Soup II

Reviewed: Jan. 8, 2013
I doubled this recipe and made a few small changes. I cut my squash in half and filled the hollow end with butter, salt and pepper. Then I roasted it in the oven until it was tender. I cooked the potatoes, onion celery and carrots in butter as directed and added the roasted squash to the mix when it was almost done. Then I substituted 1/4 of the chicken broth for approximately 3 cups of 2 percent milk. The milk gave it a very nice smooth texture and the extra liquid thinned it a bit. My family loved it!
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