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Curried Butternut Squash Soup
Reviews:
February 19, 2015

This soup is wonderful! I roasted the squash first rather than simmering it in the broth and I used a can of coconut milk in place of the half and half, but otherwise I followed the recipe. I've made it a few times and tried slight variations, it's great with either honey or maple syrup to sweeten it and I actually prefer it with vegetable broth rather than chicken broth. I also reduce the cayenne as a personal preference, I can't handle much heat and a 1/4 tsp was a little spicy for me.

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