healthiermii Profile - (187352418)

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Member Since: Nov. 2012
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Recipe Reviews 1 review
Butternut Squash Soup II
Followed recipe but added a few extras like others noted. I did roast my squash - it was easy enough - just poked with a fork and roasted 2 small squash for about 45 min. at 400 degrees. Meanwhile I cut up the rest of the vegetables. I had some small leeks on hand (about 4) so I added them as well to the mixture. I added the broth a little at a time and did not need all 36 ounces - depends how thick you like it. I also omitted the celery - didn't notice it missing - and only 1 medium potato - did not let them brown to avoid turning the soup color. I added a pinch of curry, nutmeg and cinnamon. Many offered that it was still bland - but don't forget you should always salt and pepper your food as you go. It was awesome - biggest critics - my kids and the neighbors kids - out of 7 kids - 4 LOVED it - others said OK Hubby loved it too! - I say that is a hit!

1 user found this review helpful
Reviewed On: Nov. 25, 2012

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