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Creamy Squash Soup

Creamy Squash Soup recipe
photo by:kraft
Butternut squash and carrots get blender-tender after a simmer in broth. After blending, they cook some more—with seasonings. Result? Best. Soup. Ever.
time
prep:
35 min
total:
55 min
servings
total:
6 servings, 1-1/4 cups each
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posted:
1/24/2006
I don't normally like squash. I tried this on a whim it was easy and delicious. Had enough for leftovers.
posted:
12/7/2005
I loved this recipe! I used the original recipe, not the substitutions, and enjoyed the mild flavor of the squash and the carrots. I was happy to have leftovers.
posted:
12/6/2005
I used the substitute suggestion for the spoce and used Grand Marsale - It gave the recipe a wonderful flavor.
posted:
11/20/2005
It was so easy and delicious. I also added a purple onion which gave the soup so much flavor. I also didn't peel the squash I just cut out the meaty parts and then used the hand blender instead of a food processor.
posted:
11/15/2005
This recipe seemed very bland...I was very disappointed.
posted:
11/12/2005
I had some garam masala on hand, so I used it instead of the nutmeg. I also used a full pound of carrots. Absolutely wonderful!
posted:
11/9/2005
Would like to make but in smaller quantity using frozen cooked winter squash (12 oz container) and non-fat sour cream. Suggestions? One human with diabetes.
posted:
11/7/2005
Tasted very weird, like drinking squash.
posted:
11/5/2005
Added a couple of bay leaves while cooling the squash, along with 1 chopped onion for more flavor. Seasoned with madras curry powder, a bit of dill weed, and it was fabulous!
posted:
11/4/2005
To: jdgraphic While I have not yet made this recipe, I do intend to since I have squash on hand. However, I would like to suggest to that I was able to use a vegetable peeler when I had to peel the squash for another recipe and was quick peeling.
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