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This simple, comforting soup comes together in a matter of minutes and is the perfect beginning to any Thanksgiving dinner.
Roast squash for about thirty minutes at 400 degrees, or until tender. Let cool, then gently peel the peel away.
Throw the squash in a blender or food processor and add remaining ingredients, adjusting the amount of stock for how thick you want the soup to be.
Enjoy!
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