Sorry we were disappointed with this soup. The butternut just seemed to raw. And the parsley was a bit overpowering. I used a butternut that was under 2 pounds, I would have like if it was first cooked or even roasted to bring out the sweetness. Maybe even sauteing all the veggies first cooking in the broth then blending would have been good. The squash just seemed to come out bitter and overpower an expensive item the scallops. Maybe the spring is the right time of the year. Making squash is more bitter. Sorry when I grow it garden fresh I`ll give it an other try.