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This recipe comes from Food and Wine, February 2012
Chef: Alice Waters
I used butternut squash for this recipe (which is a legitimate option). I have found kuri squash since making the soup and would like to try it again using kuri squash someday soon. This recipe is really easy, and delicious, and does not require a lot of ingredients. The roasted fennel bulb, pecans, and marjoram added a lot! Definitely add at least the roasted fennel bulb.
I made the full recipe and it provided 5 servings. This recipe is definitely a keeper!
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