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Makes 6 servings.
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Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.
Butternut squash should have a hard tough rind and be relatively heavy.
Reserve 1 Tbsp. of the sour cream; mix with 1 Tbsp. skim milk. Swirl into hot soup as a garnish just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.