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I didn't care for this recipe that much. It came out too thick for me & the spices took away the sweetness of the squash. I think if you don't prefer the sweetness, then this recipe would be suitable.

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CabinKat January 18, 2010

Delicious! I used nonfat half and half and the consistency was perfect. My only complaint is that there was too much cardamom for our tastes. Thanks Lorac :)

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puppitypup November 14, 2009

We loved this soup. I served it with mashed potato, onion and kale cakes which made a nice compliment. Next time, i may omit the cream. I tasted the soup before adding the cream and it was yummy without it - who needs the calories? Also, I sprinkled on a few imitation bacon bits just before seving. Yum!

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Marsha Mazz September 26, 2009

Great recipe! I made this for my sister who had one too many pumpkins (squash) in the fridge! I used curry powder instead of cardamom and left the white wine out altogether. We also added a 2 carrots and some sweet potato. Thanks for a great recipe. My sister called it the KFC of pumpkin soup.YUMMY.

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The Softball Manager July 07, 2008

I used pre-peeled and cut up fresh squash available at my local grocery store to save some time. This soup was a huge hit at my dinner party last night, even enticing several men who swore they would never eat anything called squash! It also fulfilled my pregnancy craving perfectly. Thanks!

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dirigo9 January 21, 2007

Wouldn`t change a thing, this recipe is Great!!

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Mar~Bear November 07, 2005

Mmmmmm, this soup was soooo good! Perfect for Fall. My family loved it and couldn't stop talking about how great it was. Like eating at a 5 star restaurant. It did take a little time to prepare, so next time I make it I will double the recipe and freeze some of it. Excellent recipe!

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Mups December 01, 2004
Roasted Butternut Squash Soup