We had a butternut squash from our garden which I wanted to make something savory from, and I chose this recipe. I am really glad I did - I really enjoyed it and my remaining family members found it good as well. We are only three, so there are some leftovers, and I am hoping they are even better as some reviewers said. Although I followed the recipe quite closely, I did add spices as recommended: garam masala, dried thyme (no fresh available), and ginger. I made the puree by halving the squash and baking it in the oven for 1 hour with a little water in the pan. I then cooled it, scraped it out of the skin and processed in the food processor until smooth - so easy and much tastier than canned. Next time I will omit the water, rub the surface of the squash with olive oil, and bake for 45 min. As the puree was very moist, I reduced the broth to 4 cups. The texture of the resulting soup was perfect. I did not add the cream due to lactose intolerance, but didn't miss it.
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We had a butternut squash from our garden which I wanted to make something savory from, and I...