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Butternut Squash Bisque
January 10, 2005

You may want to roast the squash first (used 1 medium butternut squash) by slicing into quarters and baking at 350 degrees for about and hour (without adding water to pan--keeps flavor better). I skipped the butter, and tried using a tablespoon of cream cheese to thicken soup since I didn't have heavy cream and wanted to keep it healthy. And if you don't like onions, DO NOT WORRY--you will not be able to taste them! Such a simple recipe! Highly recommended.

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