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(, Sun 1 Apr 2001, 1:00)
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roast butternut squash soup is win
Cut the squash in half lengthways.

Brush with olive oil

Bake at 180degrees c for about 40-45 mins.

Scoop out the insides (obviously get rid of the seeds)

Put in saucepan with about 300ml of stock (can be whatever stock you like).

Add a teaspoon of ground ginger and seasoning.

Whizz with a blendery thing.

Heat through.

Crumble some parmesan on top.

Nom.
(, Thu 7 May 2009, 13:14, Reply)

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