This is an excellent recipe. I did take the advice of other reviewers and first baked the butternut squash (cut in half, removed seeds, salted and peppered cut side, pricked skin and oiled pan and skin - placed on cookie sheet in 350 degree oven for 45 minutes - removed and let cool), and then scooped out squash and added to pan with butter, onion, garlic, thyme and chicken stock mixture for about 10 minutes. I then added the cumin, allspice and salt and pepper. I let this sit until the rest of the meal was ready and then warmed again and put in blender just prior to serving (I ended up straining out some of the liquid to get soup to the proper consistency. I put a dollop of sour cream in center when serving. This was well received!
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This is an excellent recipe. I did take the advice of other reviewers and first baked the...