|
Butternut Squash Soup with Sage
A rich, creamy, excellent soup! I roasted the squash in the oven for 30 minutes or so (halved and seeded) before cubing it and adding to the other ingredients. I didn't have sage leaves or add any ground sage, but this was fabulous regardless. I had to have a second bowl! I think the inclusion of the apples really helps put this at another level. This is a recipe I'd gladly make for guests and large gatherings.
1 user found this review helpful
|
Reviewed On:
Oct. 17, 2010
|
