Butternut Squash Soup
I loved this recipe. After reading many of the reviews, I made a few changes too. 3 Acorn Squash, that I cut in half and baked in the oven for 40 minutes at 375; chopped three shallots and four carrots and sautéed both in a stick of butter, Once soft, I transferred to by Slow Cooker/Pressure cooker; added 4 cups of chicken base, 1 tbsp. of ground ginger, 2 tbsp. of brown sugar, salt and pepper. Took the squash from the oven and scooped all into the slow cooker. Cooked slow for 2 1/2 hours and them blended all in the cooker, finally added 8 oz of whipped cream cheese, blended that in and covered slow cooker for another 1 1/2 hours. Husband loved it, so I dared to bring a pint to my Mother...Received two thumbs up from her.
Thanks to all for weighing in on the great recipe.
2 users found this review helpful
Sep. 26, 2013