Video: Butternut Squash Soup -

Video: Butternut Squash Soup

See how to make a versatile squash soup.

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In this video, you’ll see how to make a simple butternut squash soup that’s rich and creamy. You can easily adjust this versatile recipe to arrive at the perfect balance of sweet, savory, and spicy: use chicken broth instead of bouillon cubes and water, and play with the amounts of cream cheese and cayenne you add depending on how rich and spicy you like your soup. Watch the video, then get Mary’s 5-star recipe for Butternut Squash Soup. It's a great recipe for the fall and makes a terrific starter for Thanksgiving dinner. See more Thanksgiving videos >>

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Nov. 4, 2014 4:07 pm
I have tried this recipe but I also added sweet potatoes and added Thyme. Loved it!
Nov. 4, 2014 6:52 am
An option to freezing soups is to put them in mason jars when the soup is very hot of course and this way you can keep it in your fridge for weeks. I find this saves the fresh made flavour better than freezing. Just make sure your lids are sealed ( you hear the pop and feel the indentation).
Oct. 1, 2014 8:29 pm
a word of advice to first-timers - this soup is sweet. another point i'd like to make is this: it works well with water. other notes: my variation was an improvisation based on the egyptian lentil soup. four-five small carrots, pan-fried in butter with cumin. one yellow onion, chopped - added once the carrots softened up. then came in the squash and the boiling water to cover everything. after 25 minutes or so i added goat cheese and pureed the soup. great color, sweet, earthy taste.
Oct. 19, 2012 8:52 am
I've made a similar butternut squash soup,using heavy cream instead of the cream cheese and it froze very well.
Oct. 3, 2012 1:40 pm
I will definitely make this, but I would change the butter to half olive oil and half Becel or similar type hearthealthy margarine. I would think you could probably freeze it.
Sep. 22, 2012 1:54 pm
This sounds delicious and I can't wait to try it. I don't have any marg or butter so will use olive oil to sauté the onions. My big question: can I freeze what's left over?
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