Recipe by Chester
"Slightly sweet, this is one of the best soups I've had in a while."
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1 1/2 tablespoons
butternut squash - peeled, seeded, and cut into 1-inch cubes
salt and ground black pepper to taste
Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.
I did not care for this recipe.
So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!
WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.
I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and easy soup!
We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.
GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity, i added 2 peeled apples when i simmered the squash, then when i was blending it i added 2 cups heavy cream. it was seasoned perfectly!
OMG....Divine! Thick,rich flavor. I added 1 cup of heavy cream to enhance the flavor. WOWWWWW! Tastes like something fancy served at the Ritz Carlton(or any 5 star restaurant) Bon Appetit:)
* Percent Daily Values are based on a 2,000 calorie diet.
Best Butternut Squash Soup Ever
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 140
** Calories from Fat: 47
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