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Joined Date: Feb 10, 2011
Reviewed Butternut Squash Soup
"Awesome - but with a few changes. I peeled the squash, cut it into chunks, drizzled some olive oil and gave it some salt and pepper. I baked it at 425 degrees for about 35 minutes. In the meantime, I sauteed the onion. I combined baked squash and onion in a pot with 4 cups of chicken broth. I used a submersion blender. The soup was a little thin so I added a 15 oz can of pure pumpkin that I happened to have on hand and added some cinnamon along with the nutmeg. Fantastic! I'll be making this again. So easy.