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Caramelized Butternut Squash Soup

Reviewed: Oct. 2, 2013
I had never used white pepper before, but-oh my goodness-that is a powerfully unique flavor (not in a good way, to my tastes). My soup had to be completely altered to try to compensate and I only used 1/2 tsp of the white pepper to start. I had to add lemon, cinnamon, cumin, red pepper flakes (everything but the kitchen sink). It ended up great but I would definitely not follow this recipe again. Also agree with previous reviews--start with only 2 cups of stock.
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