- Most Helpful
- Highest Rating
This was delicious! Once I got the ingredients right. I had to add a can of pumpkin because I didn't have enough butternut. I would recommend making your squash puree ahead of time. It cuts down on the cooking time and you don't have to peel. Which is incredibly tedious. I cut my squashes in half, removed seeds, placed them cut-side down on a jelly roll pan (cookie sheet with sides), added some water and baked in the oven for 30 - 45 minutes. When I could stick a knife in the middle easily, they were done. They got done at different times. Let them cool and you can just scoop the squash right out. I have it stored in my fridge in mason jars. So pretty! This soup is delicious on a cold night. It reminds me of something the critters in the Redwall novels would have eaten.
Fabulous! Creamy and delicious. I will be making this for Thanksgiving this year for sure. My "taste tasters" who were assisting me in finalizing my menu loved this. I love that it can be made in advance and reheated on the stove. I also made the croutons in advance (before my turkey). The acorn squash was sooo tedious to peel, but luckily I was able to buy peeled/chopped butternut squash.