Really good basic recipe, except I made a few changes. I roasted the butternut squash, cut side down with a little olive oil, at 350 for 45 minutes. I also roasted 2 cloves of garlic at 350 for 20 minutes. I carmelized the onion in a saucepan. After the squash and garlic were done, I peeled and cut the squash into large cubes. I disolved the boullion cubes in hot water. Then I put roasted squash, roasted garlic, carmelized onion, and 1/2 cup heavy whipping cream and pureed, adding boullion water slowly. I poured the puree into a stock pot on the stovetop and simmered while I seasoned with salt, pepper, cayenne, pinch of thyme, pinch of cinnamon and a dash of nutmeg. I served with grilled chicken and swiss sandwiches for a warm meal on a snowy night. My husband and son loved it!
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Really good basic recipe, except I made a few changes. I roasted the butternut squash, cut...