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Butternut Squash Soup

1 lg Butternut squash, skin and seeds removed, cut into 2-inch pieces
Dash of nutmeg
2 tb Honey
1/4 c Pumpkin seeds
1 tb Chopped chives


Preheat oven to 350 degrees. Place the squash in a heavy 4 to 6 quart saucepan and cover with water. Cook until fork-tender (20 to 25 minutes). Drain and reserve liquid. Place some of the squash in a food processor. Process until smooth, adding some of the reserved liquid as needed. Puree all the squash. season with a pinch of nutmeg; sweeten with honey if needed. Spread pumpkin seeds on a baking sheet and roast until fragrant. Ladle the soup into warm bowls. Garnish with chives and roasted pumkin seeds.


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