This soup was delicious. I chopped each butternut squash into large chunks, coated with a little bit of olive oil and seasoned with salt and pepper. Roasted at 375F for about 1.5 hours until the squash had caramelized and became very soft. The squash was so sweet and almost buttery when it came out of the oven - so good! Sauteed the onion and 1/2 of a cortland apple and then added that, the butternut squash and the stock to the blender in batches and pureed until smooth. Heated it gently in the stock pot with 4 ounces of neufetchel (1/3 less fat) cream cheese. Added a little more cayenne than the recipe called for and adjusted salt & pepper to taste.
Some things I may try when reheating leftovers:
Add just a dash of nutmeg and/or cinnamon.
Adding just a bit of very finely minced fresh sage from the garden.
Saved the seeds from the squash and may make some spicy toasted seeds and top the soup with it.
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This soup was delicious. I chopped each butternut squash into large chunks, coated with a...