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		<title>Butternut Squash Soup</title>
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			<img class="icon" src="../img/HPR.png" alt="Heilich Pennsylfaanisch Reich" title="Heilich Pennsylfaanisch Reich"/>
			<h1>Butternut Squash Soup</h1>

			<p>Squash has been eaten in the Americas since prehistory, but the butternut squash itself (a winter squash) was developed in 1944.</p>

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					<h2>Ingredients</h2>
					<ul>
						<li>1 small butternut squash (halved lengthwise)</li>
						<li>2 carrots (chopped to 1" pieces)</li>
						<li>1 onion (quartered)</li>
						<li>1 bulb of garlic</li>
						<li>2 tsp olive oil</li>
						<li>2 tsp maple syrup (more optional later)</li>
						<li>5/2 cups chicken broth</li>
						<li>2/3 cup milk</li>
						<li>1/4 tsp ground cinnamon</li>
						<li>1 pinch ground nutmeg (optional)</li>
						<li>1 pinch ground cayenne (optional)</li>
						<li>1 pinch ground black pepper</li>
						<li>1 pinch salt</li>
					</ul>
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					<h2>Instructions</h2>
					<ol>
						<li>Heat oven to 400F.</li>
						<li>Add squash (face down), carrots, onion, and garlic to baking pans.</li>
						<li>Drizzle vegetables with oil and maple syrup, season with salt and pepper.</li>
						<li>Bake vegetables until squash and carrots are tender (30 minutes minimum).</li>
						<li>Transfer vegetables to large pot, and add broth, milk, cinnamon, nutmeg, cayenne.</li>
						<li>Stir to combine, head to medium heat and simmer on low head for 5-10 minutes.</li>
						<li>Blend ingredients with immersion blender, high speed blender, or a simple masher.</li>
						<li>Season to taste with salt, pepper, syrup, etc.</li>
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