Butternut Squash Soup

From: razzintaz

On Sep 30, 2009

This did not need the whipping cream. Was ok. Will make again with out the cream or with coconut milk instead. UPDATE: made this with the coconut milk, it was better.

From: Chef #356540

On Feb 21, 2009

Nice basic recipe, but needed a few tweeks. I omitted the cream, then added about 1/2 tsp curry powded, 1 tsp fresh ginger, and 2 Tbs Dark brown sugar while the soup was on the stove top. Came out wonderfully flavorful, and everything complimented each other without a single overwhelming ingredient. Thank you!

From: The_Swedish_Chef

On Jan 30, 2006

I just needed to give an update on this recipe. Since making it back on 31, October, it has become our "default" soup recipe on a weekly basis! All told, I've gone through 8-10 batches of it and it's gone into work lunches, company dinners, and just plain eating. What I've done to cut out the prep time, is to roast a batch of ingredients, and while they are cooling, place another batch in the oven immediately after that. I process the first batch of ingredients into soup, but the second batch of roasted veggies simply get pureed, once done, and the pureed base goes directly into the freezer. That way, when hunger strikes, I can save 2 hours of prep time, thaw the base, add the liquids and have HAPPY tummy's from everyone! My favorite soup recipe....EVER!!!

From: Gladys58

On Oct 13, 2003

We loved this soup. I roasted the vegetables just like your instructions said to. Then I put everything into a large pot and used my emersion blender to blend it all up. Very easy that way. My husband and I thought the flavor of the roasted onion, garlic and thyme was sensational. I used fresh thyme and don't know how much difference that makes but it was delish. Put half of it in the freezer for later. Thanks Nurse Di.