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Reviewed Butternut Squash and Apple Soup
"I loved this soup and have figured out a way to help out when in a hurry. I slice squash in half, fill with chopped apple and roast until tender. Put in fridge and use the next day in the soup. I follow all directions and then just add my already cooked squash and apples heat through, blend with immersion mixer. It makes this the fastest first course ever!
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