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Spicy and sweet butternut squash soup

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Serves 4-6 | Prep Time 75 | Cook Time 10

Why I Love This Recipe

One of my many experiments. I just made it up. It freezes great and makes an easy on the go lunch for work.

Ingredients You'll Need

1 butternut squash
2 sweet potatoes
1 cup of cheddar cheese
1 can of chipolte peppers in adobe sauce
2 cups of milk
* all amounts can be changed for taste and consistency.


Preheat oven to 400 degrees.

Cut the squash in half and bake sliced side down on a greased cookie sheet for 60 minutes.

Bake the sweet potatoes as well until soft.

Add squash and potatoes to a blender with milk, cheese, garlic, salt and chipoltes to taste.

Cook on a stove top until it is hot enough for you.

I like to eat this with a hearty bread.

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