I have made Butternut Squash soup before so when I read this recipe I thought the addition of apple and potato sounded interesting. I used 2 medium butternut squash,cut them in half and scored the fleshy part, added Splenda brown sugar, cinnamon, bit of butter, salt and pepper, and,then roasted it in the oven at 400 degrees for 40 minutes. When they were done, I took the skin off, and cubed the squash for the soup. I followed the recipe for the rest of the ingredients, using the immersion blender to puree it. It was wonderful and our house smelled like autumn! My very picky daughter ate 3 bowls! Thanks for the recipe.

Reviewed On: Sep. 30, 2009

I made this using Splenda brown sugar and Pepperidge farm cinnamon bread. Also, I added toasted pecans and substituted craisins for the raisins. It was delicious, and the house smelled wonderful!!

Reviewed On: Sep. 30, 2009