|
Butternut Squash Soup
Very good- although I completely agree that you really only need maybe 2oz of cream cheese, if any. I put in 4oz, and I thought that was even a bit much. I roasted the squash in the oven with olive oil, garlic, salt & pepper, then followed the other reviewer's advice about adding a bit of apple cider and nutmeg while cooking it down on the stove with the 3c water, chicken bouillon and spices. I also made "spiced pumpkin seeds" from the squash seeds to top the soup with, and those were fantastic!!
1 user found this review helpful
|
Reviewed On:
Sep. 28, 2010
|