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MarilynFL

And here's a version of his soup: Butternut Squash and Apple Soup

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Joined: Dec 12, 2005

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Posted to Thread #29449 at 4:55 pm on Feb 19, 2017

Personally, I roast the diced squash first. It cuts the total soup time down considerably.

Those spiced walnuts are amazing, by the way. I would prepare 5 pounds of them for Christmas gifts.

Link: http://www.foodnetwork.com/recipes/michael-chiarello/butternut-squash-and-apple-soup-recipe


Jesus saves. Buddha recycles.


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