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EatingWell Magazine
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Today's Favorites
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)
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Wow, I loved this soup. So did everyone who i gave a taste to.
It was definitely worth the bit of work it took. It was almost... zen making this on a rainy Saturday with the peeling and the scooping and the chopping.
It took 2 1/2 pie pumpkins. I added the 6 cups of chicken stock to my dutch oven and used an immersion blender.
It went great with a warm baguette.
I was surprised how flavorful the 4 apples made this dish.
I would serve yearly!
— Anonymous
10/20/2010 - 6:19pm
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