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Recipes I've Shared:
Summer Garden Squash Soup
Heat oil. Add onions, garlic and carrots. Cook until onions are translucent. Add white wine. Cook 2 minutes. Remove to a large bowl. To pot, add broth, vermouth, and squash. Boil until squash is soft. In batches, blend until smooth. Add squash puree to onion mixture in the large bowl. Serve hot or cold.
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