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Friday, July 2, 2010

Butternut Soup

3 C cubed butternut
1 1/2 C water
2 cubes chicken bouillon
1/4 tsp marjarom
1/8 tsp pepper
1/16 tsp ground cayenne pepper
8 oz. cream cheese

Cook butternut with water, bouillon, marjarom and spices. Bring to boil and cook 20 minutes more.
Add cream cheese and puree/blend. Heat through, but do not boil again!

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