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Butternut Squash Soup
Reviews:
October 26, 2002

I served this soup for an Oktober Fest party and everyone loved it! I roasted the sqaush on a sheet in the oven (cut in half and roast cut side down) for about 45 minutes at 375 because roasting brings out the flavor better. (Plus it is a lot easier than cutting an uncooked squash). I used butter because I never use margarine, and I added slightly more cayenne than called for. Everyone wanted the recipe. It was fabulous!

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