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Puree until smooth and pour into a soup pot. Repeat until all the squash is pureed. Heat soup to hot (just barely a boil) and then reduce to simmer. Keep covered so it doesn't cook down. Add in curry powder, white pepper and salt to taste. Keep in mind that the heat from the curry and pepper grows as you cook, so start off light and go from there. Just before serving, stir in some milk or cream to give the soup a creamy color and lovely taste. It will also cool the spices down, so don't worry if you over season.
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