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	<title>MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan &#187; squash</title>
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		<title>Chestnut Butternut squash soup</title>
		<link>http://www.mirauncut.com/chestnut-butternut-squash-soup/</link>
		<comments>http://www.mirauncut.com/chestnut-butternut-squash-soup/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 03:24:58 +0000</pubDate>
		<dc:creator>++Mira++</dc:creator>
				<category><![CDATA[in the kitchen]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[creamy]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[<a title="butternut squash chestnut soup by MirasTreasures, on Flickr" href="http://www.flickr.com/photos/booheadswife/4152662835/"><img alt="butternut squash chestnut soup" src="http://farm3.static.flickr.com/2720/4152662835_ba83b91d1c.jpg" width="500" height="333" /></a>

I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with chilipowder, salt and pepper, lay it skin up on a pan with a little bit of water, and roasted it in the oven at 350 for about half an hour till soft. Then you can scoup the flesh out with a spoon.]]></description>
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