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Butternut Squash Soup

Butternut Squash Soup recipe
photo by:kraft
Our garlic-and-allspice-infused butternut soup rivals anything from your corner bistro. We make it simple. You make it delicious.
time
prep:
20 min
total:
45 min
servings
total:
8 servings, about 1 cup soup and 5 crackers each
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posted:
10/11/2007
Use a mixture of oil and butter for more luxury.
posted:
9/18/2007
made the apple butternut squash soup. Good consistency, good flavor added some fresh grind pepper after pureeing. Used a little sour creme and voila' it was delicio'. can't wait to try it as a cold soup tomorrow.
posted:
8/22/2007
I think this is a great soup recipe and I make it as often as I can. I have passed it along to many of my friends who all really like it. LOVE the recipe!! :)
posted:
5/29/2007
This was okay.... I also felt like there was something missing from this recipe. I wouldn't make it again, but it wasn't terrible either. I wonder if cooking the squast first would have made a difference?
posted:
3/27/2007
It was good, but it seemed like something is missing. Some sort of spice. Couldn't quite put my finger on it, but I will definitely make again and experiment with it.
posted:
2/13/2007
I added some coconut milk while I had the soup in the food processor instead of more water or chicken stock, before returning it to the pan. I also followed comments from several people: I baked the squash for 30 minutes prior to boiling, added a dash of nutmeg, cinnamon and brown sugar in addition to the allspice and it turned out really delicious.
posted:
1/19/2007
I love butternut squash! They are a little hard to work with but the results of this recipe are fantastic!
posted:
11/19/2006
I have made this several times and really like it. Sometimes I microwave the squash ahead of time, and sometimes I substitute other spices for the allspice (nutmeg or cinnamon). I have also used this as a base for a more hearty soup with brown rice and veggies. My son and I both love it!
posted:
11/17/2006
I slit the squash and microwave for 10 minutes, let it stand until tender (maybe an additional 5 minutes) until tender. Then I can cut it, seed it and add the steamed squash to cut the prep time. Enjoy!
posted:
11/8/2006
I really loved this soup. It tasted very sweet. Allspice was an ingredient that I have not used before and it added so much flavor. I have made the soup seveal times and will continue to make it on a regular basis.
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