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Butternut Squash Soup II
Reviews:
September 12, 2007

Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about an hour. The skin just peels itself off! Very easy. I also left out the celery both times. The first time, I replaced the potatoes with sweet potatoes and added some garlic and a pinch of curry powder. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no potatoes) and it was even better. I added some cayenne powder for heat and a little nutmeg. I mixed the sour cream right into the soup this time - I'll definitely make this again.

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