My daughter and I were looking for a rich, creamy soup on a cold winter night in Nova Scotia and this filled the bill- but we did make a few adjustments- some out of necessity. We could not find 3 lbs of butternut squash in our grocery store in January so we used acorn too. We used sweet potato instead of regular and doubled the allspice and nutmeg and added some cinnamon and a bit more sherry. We tasted and tasted until I was afraid it would all be gone then she suggested a tablespoon of Maple Syrup. Perfect. We saved some for my husband (3 days in the fridge) and it was even better as the flavours had a chance to absorb. A dollop of sour cream with a pinch of dill made it beautiful to look at as well. Would like to try it with all butternut squash as it has a nicer colour than acorn.
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My daughter and I were looking for a rich, creamy soup on a cold winter night in Nova Scotia...