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“When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup,” writes Delores Cavanah of Aurora Colorado.
Nutritional Facts 1 cup equals 309 calories, 14 g fat (4 g saturated fat), 22 mg cholesterol, 702 mg sodium, 43 g carbohydrate, 5 g fiber, 5 g protein.
Originally published as Butternut Squash Soup in
Cooking for 2
Fall 2006, p59
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