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Roasted Butternut Squash Soup Culinary Cafe butternut tree nut, canola oil, thyme, white peppercorn, pepper, nutmeg, cinnamon, sweet potato, onion, leek, garlic, salt, maple syrup, sherry, soy milk, water Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft. Soup:...
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