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  1. Heres a very simple squash soup recipe. You can use acorn or butternut or a mix. Saute 2 thinly sliced onions in a little butter and/or oil until light brown. Add 1 large squash that has been peeled and chopped in chunks, 3 cups chicken stock, and 1 cup apple cider. Simmer this mess until tender and then puree. Add 1 cup cream (heart-stopper’s version) or half n half, curry powder and salt and pepper to taste, and chopped parsley too. I realize the amount of squash is open to interpretation, but you will know if theres too little, and it seems you have plenty of squash around to add. I’m going to make your dish this week, sounds yummy. I actually grew butternuts this year while my composter produced acorn squash with no help from me.


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