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Butternut Squash Soup II

Reviewed: Mar. 10, 2013
This is a great start. Because I am vegan, I had to change a few things. While cooking the veggies I added 1/2 tsp of nutmeg and salt and pepper. I also used low sodium veggie broth instead of chicken stock and vegan butter. Everything else I did the same. At the very end, I added 1 TBSP of curry powder, 1 TBSP of cinnamon, 1 TBSP of brown sugar, and 1/2 tsp of nutmeg. DELICIOUS!!!
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