Butternut Squash Soup
I've made this soup twice now. The first time, exactly as specified. It was good, but I felt like there could've been another layer of flavor added. Tonight, I tweaked it a little and WOW! What a difference. My husband loved it so much, there wasn't any left over to freeze this time.
First of all, let me say that I halved the recipe as there are only two of us - it still comes out beautifully.
Here's what I did:
After sauteeing the onions in (real) butter, deglaze the pot with 1/2c. white wine. I substituted Herbs de Provenc for the marjoram and I roasted the squash.
The biggest difference is that I added about 2Tbl honey to the soup after it was blended. It adds a subtle sweetness that compliments the soup without making it sweet, and I grated fresh nutmeg over the top of the bowls before serving.
What a lovely soup on a cold, rainy fall day. I will definately make this again.
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Feb. 24, 2010