Recipe by Swank
"A real savory squash soup that is not pureed to death!"
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butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
butter, or to taste
shredded carrot, or to taste
dried marjoram, or to taste
celery seed, or to taste
cayenne pepper, or to taste
heavy whipping cream, or more to taste
cream cheese, or more to taste
Delicious and healthy too! I added a heaping teaspoon of curry powder to this but otherwise followed the recipe.
I followed the recipe exactly and it was really bland. I made it for a friend of mine who is sick and is only eating bland food, so it worked out OK for me. I am just not sure how to enhance the flavor.
I made it this morning. I did, however, added some fresh nutmeg, I saw Michael Smith do that with his butternut squash soup. At the end, but before simmering time, I took my immersion blender to it, because my husband & I enjoy a nice smooth soup.
This is the best tasting butternut squash soup I have ever had or made and I've made and had PLENTY! I'm raving about it right now and calling myself the "Master Chef" to my husband! I followed the recipe EXACTLY but used a food processor to chop the onions, garlic, and carrots separately during the process. It came out very chunky and I like it both ways, chunky and pureed and smooth. This was soft tiny chunks and I loved it. So did my husband and my 17 month old daughter!
IT's a great base recipe but its really bland. I added in (lots) of garlic salt, a little nutmeg, and about a tsp of pumpkin pie seasoning and it made it awesome!
This soup had so much flavor! This is a keeper for my recipe box!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Roasted Butternut Squash Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 71
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