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Almond Squash Soup

10 Ounces frozen cooked squash
14 1/2 Ounces defatted chicken broth
1 Tablespoon brown sugar -- or to taste
1 Tablespoon unsalted butter
4 Teaspoons sliced almonds -- optional


Thaw the squash in a microwave oven on High for 3 minutes. Place the squash and chicken broth in a medium saucepan. Bring to a simmer over medium high heat. When the soup is hot, after about 5 minutes, stir in the brown sugar and butter until melted. Pour into soup bowls and garnish with sliced almonds.


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