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Butternut Squash Soup
Cut butternut squash into large pieces, removing the seeds. When tender, cool and remove the skin. Puree in blender with unsalted butter and some of the remaining water to desired consistency. Add sea salt to taste. Variations include using coconut milk and curry or other spices such as cayenne pepper or cinnamon. Top with cilantro leaves or fresh parsley, tarragon, toasted shredded coconut, browned thin slices of garlic, or caramelized onions.
