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on January 09, 2009
Love butternut squash and the nutmeg and cinnamon blended well to make this a very tasty soup. I like my soups thick and this one had a nice consistency but then I had added two leeks that needed to be used and - in view of what wicked cook had found - I used slightly less stock. I added 4 cups and 1/2 cup white wine. I reduced the sugar to 2 teaspoons. We enjoyed this with a generous dollop of creamy Greek yoghurt, one of my standard substitutions for cream. Thank you for sharing, keen5. Made for I recommend...people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 26, 2008
I found this a bit runny and not thick like many other squash soups I have seen.BUT I did not makethe full recipe so might of been short on the squash. Next time i think i will drain (saving the cooking liquid) mash the squash and add the amount of liquid needed to keep it thick. I did a taste test before adding the sugar and it was AWESOME ( and I hate squash but am trying foods I don't like LOL) then I added less then half the sugar and found it to sweet. So next time and there will be a next time will add maybe a tablespoon at a time. I like how it doesn't use cream so that keeps it calorie friendly LOL Will definitly make again just with some tweaking to suit us. Made for My 3 Chefs Nov 2008people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (444 g)
Servings Per Recipe: 5