cathfio Member

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  • If you halve and bake your squash first, at 400 degrees for about 20 minutes, you can just scoop it out into your soup pot. No peeling necessary, and the baking breaks down the fiber a little more to make it even creamier! Created by MyFitnessPal.com - Free Weight Loss Tools
    in Rich, creamy delicious butternut squash soup Comment by cathfio September 2011
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