Kristy’s Butternut Squash Soup
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1 butternut squash peeled and chopped into 1” squares.
1/2 pint cream
1/2 cup dry sherry or white wine
1 tsp curry
salt and pepper to taste
(I also sometimes add some broth to thin it down/make it healthier).
Boil the squash like you would potatoes. Drain and put in food processor with other ingredients until smooth. Season to taste.
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faux foodie 