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Reviewed Butternut Squash and Pear Soup

Nov 17, 2011 in Food Network Community Toolbox on

This is a great recipe. I develop the flavors a little more by oven roasting the squash with rosemary, S&P and EVOO at 425 for 30 minutes then I add to the soup pot with the pears. This recipe freezes really well too.""

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