UPDATE: Here's a SUPER EASY way to make this soup and it still tastes just as amazing. After you brown the garlic and onions in butter (I cut back on the butter and use half a pack of frozen onions), throw in a 20 oz pack of pre-cut butternut squash and optionally about a cup of baby carrots. Add the seasonings (I use 2 tsp of curry powder instead of the full tbsp) and the broth and let it cook. While it cooks, cut up the two pears and throw them in. Blend when done!
Oh. Emm. Gee. Did I really just make this super delicious soup? I followed the recipe pretty exactly for once (I didn't want to mess with the combination of unusual flavors!) and It turned out amazing! I actually baked the butternut squash (whole with holes poked for an hour on 400) and scooped out the meat the day before and had it sit in the fridge overnight with a little salt and pepper mixed in. Here's the couple of changes that I did make or rather had to make. I used frozen chopped onion (about half a pack), Comice pears (because that's all I had), and added a couple of sliced carrots to the soup because my squash was on the smaller side. I skipped the half-and-half initially, just swirled some on top right before serving. The guests loved it too! For those that may be curious, it didn't taste too exotic or anything. It just tasted like really really good butternut squash soup similar to the one from Atlanta Bread Company actually! Thank you for such a wonderful and simple recipe!
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UPDATE: Here's a SUPER EASY way to make this soup and it still tastes just as amazing. After...