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SOUP

Breakfast Butternut Squash Soup

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1-2 Butternut squash, depending on size

Heavy cream in a ratio of squash:cream of 2-1/2:1

1/2 tsp each: cinnamon, ginger, curry, cloves, nutmeg

1/2 cup brown sugar

Kosher salt to taste

Bacon and croutons to garnish

 

Bake squash in 400* oven for 50-60 minutes, until soft.  Trim rind away and place meat in soup kettle with cream in desired ratio.  Add spices and sugar and blend with hand blender.  Cook gently until hot.

Spoon into bowls and top with cooked bacon and croutons.

Serve, enjoy.

 

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