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This is page 1 of 1 (This thread has 4 messages.)
I've made some roast butternut squash soup and put some roasted garlic in, it's far to garlicky, is there anything I can use to make it less overpowering?
Can you add more squash?Ground caraway seed is supposed to help lessen/disguise the taste of garlic in e.g. stews and casseroles, but don't know if this would work in soup.Cream, onion powder, potato - any of these may help.
Message withdrawn at poster's request.
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