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Curried Butternut Squash and Pear Soup

Reviewed: Nov. 16, 2012
I have made this twice and have figured it out what works best for me re: taste. Here are the additions/changes that I made. 1. Omitted pears and used two small apples instead 2. Added a handful of baby carrots 3. Added cinnamon and nutmeg 4. Reduced chicken broth to 3 cups. RE: baking squash, I just put the entire squash in the oven at 400 and baked for just over an hour (make sure you jab it with a fork/knife so that it doesn't burst in the oven). Once the squash it cooked, it's so much easier to cut it and peel it!
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