Recipe by Sandi
"This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul..."
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cubed butternut squash
ground black pepper
salt to taste
sugar pumpkins, halved and seeded
grated Asiago cheese, divided
My husband and I really enjoyed this soup and will make again. Since I made it on the fly, I did not use the sugar pumkins. As an after thought, was wondering if the sugar pumkins would add more flavor. The whole process was very easy. Thanks for posting this recipe Sandi!
Holy nutmeg batman! I had really high hopes for this recipe based on the previous reviews, but it just didn't work for me. It tasted more like carrot nutmeg soup and the squash didn't come through. I was hesitant to put that much nutmeg in & I should have followed my instincts. It took a lot of "fixing" to make it edible for us...more squash and the addition of brown sugar in an attempt to cut back on the spice. It needed a lot more time to simmer before coming to the right consistency. Sorry, but I won't be using this recipe again...
Loved it! I had a hard time finding a "sugar pumpkin" but had success! The asiago cheese was such a great add!!
My family loved this. Made it with pumpkin rather than butternut (used uncarved pumpkin off my front porch). Also skipped serving it in a pumpkin. Flavor was great - our new favorite.
Very good all round. A little strong on the nutmeg, but my wife liked it that way, so cheers. The sugar pumpkins were a little hard to find, but did find them at the local Co-Op, addressed as sugar pie pumpkins.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin and Butternut Creamed Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 267
** Calories from Fat: 148
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