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Butternut Squash Soup
This recipe is absolutely wonderful. I did change it a little. Roasted the butternut first - cut in 1/2, scoop pulp, oil w/ olive oil, salt & pepper. 350 for approx 45 minutes. I used chicken broth vs. water & bouillon. I also took the recommendation of others and cut the amount of cream cheese down to 4 oz. Perfect!!!
1 user found this review helpful
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Reviewed On:
Nov. 5, 2011
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