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Very tasty and nutritious soup. I decided to roast the squash & garlic as you suggested, since I had the oven on anyway (about 40 mins at 400). That worked out well, I like the extra flavour that brings. While that was roasting, I had the onion & celery sauteeing. So once the roasting time was up, the rest was very quick. I used 2 acorn squash and more or less doubled the recipe. I also used a homemade broth so had to add some salt. The texture is great and I think left overnight, the flavours are going to be even better tomorrow. Thanks Loula!

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magpie diner February 19, 2011

This was a nice soup. I learned the hard way that I should have used only the thyme leaves, instead of adding the whole sprigs, as we spent most of the meal picking out the pieces of stalks out of our mouths. Otherwise we loved the sweetness the thyme & garlic brought to the soup. Thanks for shariing this recipe.

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Heydarl October 29, 2010

Delicious savory soup. I cheated and used canned pumpkin. I also didn't puree the soup which gave the soup some texture from the onions and celery. Very hearty vegetarian delight. Made for Veg N Swap #32.

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AcadiaTwo March 15, 2011

How nice to find a recipe that really relies on staples from the pantry. It seemed to lack just a bit of something, so I added a shake of red pepper flakes and some more fresh thyme - that perked it up quite nicely. I did add a bit of salt, as I used my homemade broth which has none in it.

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duonyte October 22, 2010

Not just for winter!!! I used butternut for this, as I got a special price for a huge bag and need to use it :). I also didn't have celery - it's out of season for us, and what you get is thin and tough and expensive, so I rather used carrot, and felt it a good marriage of veggies! I doubled the recipe, knowing I couldn't go wrong with one of your recipes :), and used dried thyme. I used the 2 cups of stock suggested, (actually 4, for my doubled recipe), which was fine at the time for quite a thick soup (I partially mashed the soup once the veggies were tender). I had made this at the weekend for the coming week, but my one daughter had a bowl straightaway and loved it, DH and I had the rest the following night, and when I re-heated it for us I did add some extra water. For us, I garnished with a swirl of sour cream, some grated parmesan and fresh chopped chives, yum yum!!! DD prefers her soup ungarnished, and really enjoyed it. Thanks for another winner, Lalaloula! Made for Veg*n swap 20

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Karen Elizabeth March 09, 2010

Loula, what a Yummy lunch this made. Only partly pureed as DH looked so down when he said "oh it's not a chucky soup?" Made as written using only 1/2 teaspoon dried thyme and 1 lb. roasted butternut squash from last nights dinner. Wonder if you could use canned pumpkin? Will be making this again. Thanks so much for the post.

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Debbwl February 28, 2010

A delightful, subtle soup that is satisfying as well as healthy. While the main focus is the squash, the supporting cast fills out the flavor profile of the dish. I was particularly glad of having the fresh thyme on hand, as I think the flavor is more delicate (and therefore more intriguing) than the dried version. Recommended.

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stingo February 17, 2010

A yummy comforting soup--perfect for this chilly winter's day! Delicious with a dollop of sour cream and sprig of fresh thyme from my garden. Thanks Loula! Made for January Herb of the Month --Thyme.

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BecR January 28, 2010
Pumpkin/Squash Soup With Garlic and Thyme