This was really good. I subbed olive oil for the canola (I don't like to use Genetically Modified products and canola is usually GM) and coconut oil for the butter, since I was making this for a vegan friend. I did not microwave the squash since that takes so many nutrients out of the squash. I didn't have time to roast it in the oven, so I peeled it with a vegetable peeler, which worked really well. It *was* hard to chop, but not impossible. I took the advice of another reviewer and added a bay leaf, a dash of cayenne (not too much), and about 2 cloves minced garlic. The flavor was excellent and I did not feel the need to add anything else (I considered adding coconut milk instead of the cream but ended up just omitting them both). I'm not usually a huge fan of butternut squash soup, but I would make this again. Thanks!
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This was really good. I subbed olive oil for the canola (I don't like to use Genetically...