Excellent soup! I used olive oil instead of butter to cut on fat. I also added some garlic, a dash of curry powder and only added 1 potato because I'm watching my carbohydrates intake. As suggested by other reviewers I baked the whole butternut squash at 375 degrees for 1 hour, it does make it so easy. It turned out so creamy and rich, but with no addition of any fat or dairy. I will definitely make this soup again. Thanks for sharing this great recipe, Maplebird!
Date Posted: Feb. 17, 2011
Cooking Level: Intermediate
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