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Reviewed Butternut Squash Soup

Oct 16, 2012 in Food Network Community Toolbox on

This was a very good quick recipe! I would rec commend using 4 1/2 - 5 cups of stock to make the soup thicker. I did forget to add the nutmeg, but I used instead dried chives and crushed red pepper for a spicy taste. Delicious!!! I also grated fresh Parmesan cheese on top of the soup once served. Overall, I would make this soup again!!! "

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