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Butternut Squash Soup II

Reviewed: Jul. 17, 2012
This was a great recipe! I didn't do the celery - not a big fan. I added a few mushrooms and a crookneck instead. I didn't do chicken broth, I made vegetable stock and used that. Also, I roasted the butternut squash on 400 degrees for 45 minutes the day before, so it was already cooked, it cut down on the cooking time. I also used sweet potatoes instead of regular potato. I will keep this recipe for sure! I'll be making this and freezing it for winter!
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