Crafting a Delectable Butternut Squash Soup: 7 Scrumptious Recipes
When the crisp autumn air arrives and the leaves start to turn vibrant shades of red and gold, there’s nothing quite like a steaming bowl of butternut squash soup to warm the soul. Butternut squash, with its natural sweetness and velvety texture, is a versatile ingredient that can be transformed into a variety of delectable soups. In this article, we’ll explore seven mouthwatering butternut squash soup recipes that are not only delicious but also easy to make.
Health Benefits of Butternut Squash
Before we dive into the recipes, let’s take a moment to appreciate the health benefits of butternut squash. This humble vegetable is a nutritional powerhouse, packed with vitamins and minerals. It’s an excellent source of vitamin A, which is essential for maintaining healthy skin and vision. Butternut squash also provides a healthy dose of vitamin C, fiber, and potassium.
Additionally, butternut squash is known for its antioxidant properties, which help protect our cells from damage caused by free radicals. It’s also low in calories, making it a great choice for those looking to manage their weight. So, not only will you be indulging in delicious soups, but you’ll also be nourishing your body with essential nutrients.
Recipe 1: Classic Butternut Squash Soup
Classic Butternut Squash Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup heavy cream (optional, for added richness)
- Optional garnish: roasted pumpkin seeds, a drizzle of cream, or fresh herbs
Directions
Prep the Butternut Squash: Peel, seed, and cube the butternut squash into bite-sized pieces.
Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery.
Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Butternut Squash: Add the cubed butternut squash to the pot with the sautéed vegetables.
Pour in Broth: Pour in the vegetable or chicken broth, ensuring that it covers all the ingredients.
Season with Spices: Sprinkle the ground cinnamon and ground nutmeg over the mixture.
Season with salt and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Click Here To Buy Our Healthy Cookbook For Only $27 Today!Add Cream (Optional): If desired, stir in the heavy cream to give the soup added richness and creaminess.
Heat the soup over low heat, stirring gently, until it’s heated through. Do not let it boil after adding the cream.
Adjust Seasoning: Taste the Butternut Squash Soup and adjust the seasoning with more salt, black pepper, or spices to your preference.
Serve: Ladle the classic Butternut Squash Soup into bowls.
If desired, garnish with roasted pumpkin seeds, a drizzle of cream, or fresh herbs for added flavor and texture.
Enjoy: Enjoy your homemade Butternut Squash Soup as a comforting and flavorful meal.
It’s perfect for a cozy lunch or dinner, especially on a chilly day.
This classic Butternut Squash Soup is a timeless favorite for its velvety texture and the delightful blend of sweet and savory flavors. It’s a comforting choice for any occasion. Enjoy!
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and garlic. Sauté until they become tender and fragrant.
Add the diced butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is soft and easily mashed with a fork (about 20 minutes).
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Return the pureed soup to the pot and stir in the nutmeg. If you prefer a creamier soup, add the heavy cream at this stage.
Season with salt and pepper to taste.
Serve hot, garnished with a drizzle of cream and a sprinkle of nutmeg if desired.
This classic butternut squash soup is a comforting bowl of goodness, perfect for a cozy autumn evening. The addition of nutmeg and a touch of cream adds depth and richness to the flavor.
Recipe 2: Creamy Coconut Butternut Squash Soup
Creamy Coconut Butternut Squash Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons coconut oil (or olive oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- Optional garnish: toasted coconut flakes, fresh cilantro leaves, or a drizzle of coconut milk
Directions
Prep the Butternut Squash: Peel, seed, and cube the butternut squash into bite-sized pieces.
Sauté Vegetables: In a large pot or Dutch oven, heat the coconut oil (or olive oil) over medium heat.
Add the chopped onion and sauté for about 3-5 minutes, or until it becomes soft and translucent.
Add the minced garlic and ginger, and sauté for an additional 1-2 minutes until fragrant.
Add Butternut Squash: Add the cubed butternut squash to the pot with the sautéed vegetables.
Pour in Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, ensuring that it covers all the ingredients.
Season with Spices: Sprinkle the curry powder and ground cinnamon over the mixture.
Season with salt and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Adjust Seasoning: Taste the Creamy Coconut Butternut Squash Soup and adjust the seasoning with more salt, black pepper, or spices to your preference.
Serve: Ladle the creamy soup into bowls.
Garnish (Optional): If desired, garnish with toasted coconut flakes, fresh cilantro leaves, or a drizzle of coconut milk for added flavor and texture.
Enjoy: Enjoy your homemade Creamy Coconut Butternut Squash Soup as a delightful and aromatic meal.
It’s perfect for a comforting lunch or dinner, with a hint of exotic coconut and spice.
This Creamy Coconut Butternut Squash Soup offers a perfect blend of sweet butternut squash and the richness of coconut milk and warm spices. It’s a deliciously comforting choice for any occasion. Enjoy!
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and garlic. Sauté until they become soft and fragrant.
Add the diced butternut squash, vegetable broth, and coconut milk. Bring to a simmer and cook until the squash is tender (about 20 minutes).
Click Here To Buy Our Healthy Cookbook For Only $27 Today!Use an immersion blender to puree the soup until silky smooth.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro leaves for a tropical touch.
This creamy coconut butternut squash soup is a delightful fusion of flavors. The coconut milk adds a subtle sweetness and creaminess that complements the earthy taste of the squash.
Recipe 3: Spicy Roasted Butternut Squash Soup
Spicy Roasted Butternut Squash Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red chili pepper, chopped (adjust to your preferred level of spiciness)
- 4 cups vegetable or chicken broth
- 1 can (14 ounces) coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon ground cayenne pepper (adjust for spiciness)
- Salt and black pepper, to taste
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for garnish (optional)
Directions
Roast the Butternut Squash: Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet.
Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.
Roast in the preheated oven for about 30-35 minutes or until the squash is tender and slightly caramelized. Set aside.
Sauté Vegetables: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for about 3-5 minutes, or until it becomes soft and translucent.
Add the minced garlic and chopped red chili pepper, and sauté for an additional 1-2 minutes until fragrant.
Blend Roasted Squash: Add the roasted butternut squash to the pot with the sautéed vegetables.
Pour in Coconut Milk and Broth: Pour in the coconut milk and vegetable or chicken broth, ensuring that it covers all the ingredients.
Season with Spices: Sprinkle the curry powder and ground cayenne pepper (adjust for spiciness) over the mixture.
Season with salt and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Let the soup simmer, uncovered, for about 15-20 minutes, allowing the flavors to meld.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Adjust Seasoning: Taste the Spicy Roasted Butternut Squash Soup and adjust the seasoning with more salt, black pepper, or spices to your preference.
Serve: Ladle the creamy soup into bowls.
Garnish (Optional): If desired, garnish with fresh cilantro leaves and a squeeze of lime juice for a burst of freshness and flavor.
Enjoy: Enjoy your homemade Spicy Roasted Butternut Squash Soup as a spicy and warming meal.
It’s perfect for those who enjoy a bit of heat in their soup and pairs wonderfully with crusty bread.
This Spicy Roasted Butternut Squash Soup is a delightful blend of smoky roasted butternut squash, the heat of red chili peppers, and the creaminess of coconut milk. It’s a fantastic choice for a cozy and flavorful soup. Enjoy! ️
Instructions: Preheat your oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, and pepper. Place them on a baking sheet and roast for about 25-30 minutes or until the squash is caramelized and tender.
In a large pot, heat some olive oil over medium heat.
Add the chopped onion, garlic, and chili pepper. Sauté until the onion is translucent.
Add the roasted butternut squash and vegetable broth. Simmer for 10 minutes.
Use an immersion blender to puree the soup until it reaches your desired consistency.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro leaves for a burst of freshness.
This spicy roasted butternut squash soup brings the heat to your autumn table. The roasted squash adds a smoky dimension to the soup, while the chili pepper provides a fiery kick.
Recipe 4: Vegan Butternut Squash Soup
Vegan Butternut Squash Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1 (14-ounce) can of full-fat coconut milk
- Fresh parsley or chives for garnish (optional)
- Toasted pumpkin seeds for garnish (optional)
Directions
Prep the Butternut Squash: Peel, seed, and cube the butternut squash into bite-sized pieces.
Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery.
Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Butternut Squash: Add the cubed butternut squash to the pot with the sautéed vegetables.
Pour in Broth: Pour in the vegetable broth, ensuring that it covers all the ingredients.
Season with Spices: Sprinkle the ground cinnamon and ground nutmeg over the mixture.
Season with salt and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Add Coconut Milk: Stir in the full-fat coconut milk to give the soup a creamy and rich texture.
Heat the soup over low heat, stirring gently, until it’s heated through. Do not let it boil after adding the coconut milk.
Adjust Seasoning: Taste the Vegan Butternut Squash Soup and adjust the seasoning with more salt and black pepper if needed.
Serve: Ladle the creamy soup into bowls.
Garnish (Optional): If desired, garnish with fresh parsley or chives for a burst of freshness and toasted pumpkin seeds for added texture.
Enjoy: Enjoy your homemade Vegan Butternut Squash Soup as a comforting and dairy-free meal.
It’s perfect for a cozy lunch or dinner, and it’s suitable for vegans and vegetarians.
This Vegan Butternut Squash Soup is a creamy and satisfying dish that doesn’t rely on dairy. The coconut milk adds richness, while the combination of spices and vegetables creates a warm and inviting flavor. Enjoy!
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic. Sauté until they become tender and fragrant.
Add the diced butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is soft (about 20 minutes).
Use an immersion blender to puree the soup until it’s velvety smooth.
If you want a creamy texture without dairy, stir in the coconut milk.
Season with salt and pepper to taste.
Serve hot, and enjoy the dairy-free deliciousness.
This vegan butternut squash soup proves that you can achieve creaminess without cream. It’s a plant-based delight that even non-vegans will adore.
Recipe 5: Butternut Squash and Apple Soup
Butternut Squash and Apple Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 apples, peeled, cored, and chopped (use sweet varieties like Gala or Fuji)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup heavy cream (optional, for added richness)
- Optional garnish: chopped fresh chives or a drizzle of cream
Directions
Prep the Butternut Squash and Apples: Peel, seed, and cube the butternut squash into bite-sized pieces.
Peel, core, and chop the apples.
Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 3-5 minutes, or until it becomes soft and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Butternut Squash and Apples: Add the cubed butternut squash and chopped apples to the pot with the sautéed vegetables.
Pour in Broth: Pour in the vegetable broth, ensuring that it covers all the ingredients.
Season with Spices: Sprinkle the ground cinnamon and ground nutmeg over the mixture.
Season with salt and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash and apples are tender.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Add Cream (Optional): If desired, stir in the heavy cream to give the soup added richness and creaminess.
Heat the soup over low heat, stirring gently, until it’s heated through. Do not let it boil after adding the cream.
Adjust Seasoning: Taste the Butternut Squash and Apple Soup and adjust the seasoning with more salt, black pepper, or spices to your preference.
Serve: Ladle the creamy soup into bowls.
Garnish (Optional): If desired, garnish with chopped fresh chives or a drizzle of cream for added flavor and presentation.
Enjoy: Enjoy your homemade Butternut Squash and Apple Soup as a comforting and slightly sweet meal.
It’s perfect for a cozy lunch or dinner, and the combination of squash and apples adds a delightful twist to classic butternut squash soup.
This Butternut Squash and Apple Soup offers a harmonious blend of sweetness from the apples and the earthiness of butternut squash. It’s a comforting choice for a fall-inspired soup. Enjoy!
Instructions
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they turn golden and fragrant.
Add Squash and Apples: Now, toss in the diced butternut squash and apples. Stir them around for a few minutes to get cozy with the onions and garlic.
Spice It Up: Sprinkle in the cinnamon, nutmeg, salt, and pepper. These spices will bring out the sweetness of the butternut squash and apples.
Pour in the Broth: Time to introduce the vegetable broth to the party. Pour it over the ingredients in the pot. It’s like the lifeblood of your soup.
Simmer Away: Cover the pot and let it simmer for about 20-25 minutes until the squash and apples become tender and the flavors mingle in a fragrant symphony.
Blend It Smooth: Once everything’s softened and harmonized, use a blender or an immersion blender to blend the soup until it’s silky smooth.
Taste Test: Take a spoonful and check if you need more salt, pepper, or spices. Adjust to your liking.
Serve with a Dash of Humor: Soup is always better with a side of laughter. Serve your Butternut Squash and Apple Soup with a pinch of humor to keep your taste buds and readers entertained.
Recipe 6: Butternut Squash and Bacon Soup
Butternut Squash and Bacon Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup heavy cream
- Chopped fresh chives or parsley for garnish (optional)
Directions
Prep the Butternut Squash: Peel, seed, and cube the butternut squash into bite-sized pieces.
Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until it becomes crispy.
Remove the crispy bacon bits from the pot and place them on paper towels to drain. Set them aside for garnish.
Sauté Vegetables: In the same pot with the bacon drippings, add the chopped onion and sauté for about 3-5 minutes, or until it becomes soft and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Butternut Squash: Add the cubed butternut squash to the pot with the sautéed vegetables.
Pour in Broth: Pour in the vegetable or chicken broth, ensuring that it covers all the ingredients.
Season with Spices: Sprinkle the dried thyme and ground nutmeg over the mixture.
Season with salt and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Add Cream: Stir in the heavy cream to give the soup added richness and creaminess.
Heat the soup over low heat, stirring gently, until it’s heated through. Do not let it boil after adding the cream.
Adjust Seasoning: Taste the Butternut Squash and Bacon Soup and adjust the seasoning with more salt, black pepper, or spices to your preference.
Serve: Ladle the creamy soup into bowls.
Garnish: Garnish each bowl with the crispy bacon bits and chopped fresh chives or parsley for added flavor and presentation.
Enjoy: Enjoy your homemade Butternut Squash and Bacon Soup as a comforting and savory meal.
The addition of bacon adds a delicious smoky flavor to the classic butternut squash soup.
This Butternut Squash and Bacon Soup offers a delightful combination of creamy squash and the savory goodness of bacon. It’s a hearty and satisfying choice for a fall-inspired soup. Enjoy!
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and garlic. Sauté until they become soft and fragrant.
Add the diced butternut squash and broth. Simmer until the squash is tender (about 20 minutes).
Use an immersion blender to puree the soup until it’s creamy.
Season with salt and pepper to taste.
Serve hot, topped with crumbled bacon for a savory twist.
This butternut squash and bacon soup combines the earthy sweetness of squash with the smoky, salty goodness of bacon for a comforting bowl of joy.
Recipe 7: Thai-Inspired Butternut Squash Soup
Thai-Inspired Butternut Squash Soup Directions
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 can (14 ounces) coconut milk
- 4 cups vegetable or chicken broth
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro leaves and sliced red chili pepper for garnish (optional)
Directions
Prep the Butternut Squash: Peel, seed, and cube the butternut squash into bite-sized pieces.
Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for about 3-5 minutes, or until it becomes soft and translucent.
Add the minced garlic, minced ginger, and red curry paste, and sauté for an additional 1-2 minutes until fragrant.
Add Butternut Squash: Add the cubed butternut squash to the pot with the sautéed aromatics.
Pour in Coconut Milk and Broth: Pour in the coconut milk and vegetable or chicken broth, ensuring that it covers all the ingredients.
Season and Sweeten: Stir in the brown sugar, lime juice, salt, and black pepper to taste.
Simmer: Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
Blend the Soup: Use an immersion blender or a regular blender to carefully blend the soup until it’s smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
Adjust Seasoning: Taste the Thai-Inspired Butternut Squash Soup and adjust the seasoning with more salt, black pepper, lime juice, or red curry paste to your preference. Add more curry paste for extra spiciness.
Serve: Ladle the creamy soup into bowls.
Garnish (Optional): If desired, garnish with fresh cilantro leaves and sliced red chili pepper for added flavor and a touch of heat.
Enjoy: Enjoy your homemade Thai-Inspired Butternut Squash Soup as a fragrant and spicy meal.
It’s a delightful blend of Thai flavors with the creamy goodness of butternut squash.
This Thai-inspired Butternut Squash Soup offers a harmonious fusion of creamy coconut and the bold flavors of Thai red curry. It’s a fantastic choice for those who enjoy a bit of heat and exotic spices in their soup. Enjoy! ️
Instructions
In a large pot, heat the coconut milk over medium heat.
Add the chopped onion, garlic, and grated ginger. Sauté until fragrant.
Stir in the red curry paste and cook for a minute.
Add the diced butternut squash and vegetable broth. Simmer until the squash is soft (about 20 minutes).
Use an immersion blender to puree the soup until it’s smooth.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and a squeeze of lime for a Thai-inspired flavor explosion.
This Thai-inspired butternut squash soup takes your taste buds on a journey with its sweet, spicy, and tangy profile.
Conclusion: Savoring the Versatility of Butternut Squash Soup
As we wrap up our culinary adventure through these seven scrumptious butternut squash soup recipes, it’s evident that butternut squash is truly a star ingredient. From classic and creamy to spicy and exotic, these recipes showcase the remarkable versatility of this autumn favorite.Butternut squash soup isn’t just about its fantastic taste; it’s also a nutritious choice. Packed with vitamins, minerals, and antioxidants, it’s a comforting dish that nourishes both body and soul.So, whether you’re sipping a bowl of classic butternut squash soup by the fireplace or savoring the exotic flavors of Thai-inspired soup, each recipe offers a unique and delightful experience. Feel free to experiment with different variations, adjust the spice level to your liking, and make these recipes your own.Now that you have this collection of recipes at your fingertips, it’s time to head to the kitchen and start creating your own butternut squash soup masterpiece. Embrace the autumn season with these warm and hearty bowls of goodness, and share the joy of butternut squash soup with family and friends.
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