This is a great way to use leftover squash to make a thick, satisfying soup with just enough spice to warm you up on a chilly November day! :)
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I love this recipe. Initially worked up as a way to use up leftover sweet potato or squash from pie-making or meals, I now double up the batch and add in whatever leftover mashed veggies we have from supper to make up the "2 cups" of mash needed for the recipe. This makes a large dark, moist loaf -- great with a cup of coffee!
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