This is a great basic recipe for butternut squash soup; the best thing about it is that it leaves a great deal of room for personal creativity! I cut the squash in half and baked it at 400 for about 20 minutes to facilitate handling, as suggested by another reviewer. I used one potato, generous amounts of onion, two carrots, omitted the celery (both because I didn't have any, and because I'm not particularly fond of the stuff), and added half a turnip (next time I might add a whole one--I really think the turnip was the making of the soup!). Because I am experimenting with vegetarian cooking at present, I used veggie stock instead of chicken. In the way of spices, I used salt and pepper, dried cilantro leaves, cumin, and liberal amounts of curry powder. Then, as I blended the soup, I added a little milk and a few dollops of plain yoghurt. Delicious, simple, and, with a slice of homemade whole wheat toast, a hearty autumn meal!
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This is a great basic recipe for butternut squash soup; the best thing about it is that it...