Butternut Squash Soup

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Great tasting soup! Very easy to make. My husband and I loved this soup. I think you could add cream or some wine for a little more flavor, but I love it this way because it is less in calories. Use a very sharp knife to cut the squash in half. I used an imersion blender to blend the soup right in the pot. I don't like to transfer my soups to blend in a blender or food processor because it usually gets messy. Using an imersion blender makes it so simple. I will be making this soup many times.

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Colorful savory soup. Great tasting nutrition for a cool day. Break out that emersion blender. It's done with no mess in 1 minute.

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DELICIOUS and the soup was creamy.....this recipe is a KEEPER!

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Goo flavor and very simple to make

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This is a Y-U-U-U-MY SOUP!!! Fantastic! The only thing I did different was I used one quarter of a white onion because I did not have any shallots or purple onions. I put all the ingredients into the food processor except for the curry powder because I was looking for that smooth creamy texture. It needed about 2 cups of chicken stock to help the food processor grind it smooth. This will be a regular in my cooking arsenal. Thanks Claire for a great one!

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It was very delicious! My husband had never had squash and can sometimes be a picky eater and he loved it!! It was a little bit hard to cut the squash but other than that super simple!

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So Easy, So Delicious! Only difficulty was trying to cut a three pound butternut squash in half. I cut it in quarters.