By Kelly M. on December 27, 2006
"This is from one of the many magazine clippings for butternut squash soup that I have and I've found it to be the best of them. It cuts in half beautifully."
Serving Size: 1 (402 g)
Servings Per Recipe: 6
"This is an awesome savory butternut squash soup recipe! It was exactly what I was looking for. I strained the soup and pureed all of the vegetables, and it turned out so silky and creamy. I served it with light sour cream (I wanted creme fraiche but couldn't find it) and chopped tamari almonds. Delicious!"
"What a great recipe. I have made butternut squash soup a million times but I've never roasted the squash. It really brings out the flavor and sweetness. Thank you Kelly M."
"Yum! This was my first butternut squash soup and it came out fantastic! I used 1 tsp ground sage as I had no fresh, and I used an immersion blender at the end to puree the entire soup. DH doesn't like sweet and added more black pepper and salt to his bowl, but I thought it was perfect."
"Magnificent! Everyone LOVED it! Thanks."
"Lovely Soup. I've made it a bunch of times and is always a crowd pleaser."