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This is an easy soup to make and it keeps well. I came up with this recipe as a change of pace from baked squash. The curry powder gives it a unique taste.
Nutritional Facts 1 serving (1 cup) equals 196 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 531 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Curried Acorn Squash Soup in Country Extra November 1998, p49
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Reviewed on Sep. 18, 2011 by c_stevens6569
This was easy and very yummy. I added a couple of Thai chili peppers for an extra kick.
Reviewed on Feb. 08, 2011 by dab214
This was easy to make and best of all it was DELICIOUS!
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