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If you’ve never tried a butternut squash soup or pumpkin soup, then you’re missing out…especially if you’re a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter. When cooked, winter squashes turn soft and sweet, making them extremely versatile and comforting to eat when the weather is cool. Winter squashes like acorn and butternut squash can be hard to cut, so I like to slice them in half vertically, bake them, and then scoop out the flesh to use in a recipe. This way I don’t have to kill my arm trying to cut up the squash when it’s still hard as a rock.
Units: US | Metric
Serving Size: 1 (329 g)
Servings Per Recipe: 6
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