My husband and I made this tonight to use up a butternut squash that came in our weekly box of organic veggies. We did make a few modifications to the recipe. We cut the squash in half, seasoned with salt and pepper, rubbed with a little olive oil and roasted it, cut side down, in a 375 degree oven for 45 minutes. Since there was no marjoram or cayenne pepper in the pantry, we subbed in a tiny bit of hot chilli powder for heat and flavor. Also, we cut down the bouillon to two cubes as ours is not sodium-free and it seemed that 4 cubes would make the soup too salty. It tasted beautifully rich as it was so we decided not to add any cream cheese, which cut down the fat. We did thin the soup with some 2% milk before serving as the texture was a little thick - everyone in the family loved it. Great recipe - will definitely make again, especially in the wintertime!
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My husband and I made this tonight to use up a butternut squash that came in our weekly box of...
