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Roast squash on buttered pan in oven at 400 for 25 mins until
soft. Saute onion in butter. Add curry powder, chili flakes and
cook for three mins. Add rest together except cream and
orange zest and boil on stove for 30-40 mins. Add orange zest.
Puree with that soup pureer.
Reheat with cream (do not boil).
Could do one half of this with one squash and five cups broth.
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