Butternut Squash Soup

From: Domestic Goddess

On Sep 29, 2007

I liked this soup, but thought was a bit bland, so I added a rounded teaspoon of chicken bouillon granules to it, which gave it more flavor, plus I added 6 Tbsp. of finely chopped onion, 4 tsp. of jarred minced garlic, the 4 stalks of celery, but w/o the leaves, plus I added white pepper instead of the black pepper, and added 1-1/2 lbs. of the butternut squash, which I'm glad I added more than the recipe called for, or the soup would of been a bit too runny. I cooked the squash, (along w/the other ingredients) for exactly 23 minutes. I thought the bacon bits and sour cream, made this soup taste even better. The first time I used Hormel Real Bacon Bits, and the second time I tried it, I used a cheaper brand, and found that when using the cheaper brand, the bacon bits must sit in the soup for a minute or so before adding the sour cream (to softened up the bacon bits). I much prefer the Hormel Brand of Bacon Bits to any other brand. Also, I think one should add the bacon bits first to the soup, then the dollop of sour cream. One more thing, be sure to cut the squash into 1/2-inch cubes, rather than into slices. Thank you for the recipe Dragonfly AZ, it was good.

From: Chef KoKo

On Nov 3, 2006

thanks for the great recipe. I needed a fast soup recipe for a late supper. Made it with biscuits. It was a hit.

From: Bergy

On Sep 18, 2006

Lovely rainy day soup. I left out the bacon bits (I know I know they are SOoooo good) Used no fat sour cream. Added a but of cinnamon Mmmm Thanks for posting Dragonfly AZ