Creamy Spiced Acorn Squash Soup

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di­rec­tions: 1. Pre­pare squash, poke all over with a fork and mi­crowave un­til soft­ened, about 4-5 min­utes. 2. Al­low to cool and scoop out flesh, dis­card seeds and rind. Heat but­ter over medium-low heat in a large pot. Add onion and cook un­til soft­ened, about 5 min­utes. Add salt and spices, cook for 30 sec­onds. 3. Add squash and wa­ter. Turn up heat to high and bring to a boil. Cover, re­duce heat to low and sim­mer for 10-12 min­utes. 4. Purée with an im­mer­sion blender or in batches in a blender. Stir in cream and serve.

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