Wonderful recipe, exactly what I was hoping for from a squash soup. I used a whole butternut squash (probably an extra cup) - no reason to waste! Based on some reviews, I used a sweet potato and added 2T brown sugar and 1t cinnamon. I (shockingly) didn't have any white wine in the house, so I used apple cider vinegar instead of the wine - word of caution: you do NOT need 1/4 cup of vinegar! 1T or 2T would be plenty. It didn't ruin the soup, but it was a tad zingier than I planned. I used the cream - for the amount you're adding to such a large pot, it doesn't make the fat content go through the roof, and adds extra depth. Pleased even the skeptics in the group. Making it again for Thanksgiving Eve!
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Wonderful recipe, exactly what I was hoping for from a squash soup. I used a whole butternut...