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Butternut Squash Soup

Butternut Squash Soup recipe
photo by:kraft
Homemade soup is not just for expert chefs. 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:
11/3/2004
YUMMY!!! Even my son loved it.
posted:
11/3/2004
Excellent! I'm thinking of incorporating this recipe into my Thanksgiving dinner menu.
posted:
10/27/2004
did a test run, plan to use the entire menu from this meal for our Gourmet Club dinner the week before Thanksgiving. calling the celebration 'fall into autumn'
posted:
10/20/2004
I used low sodium chicken broth, but I think next time I'll use regular. The soup tasted a little bland, like it needed salt. I didn't have saltines, so maybe those would have helped. Easier than I though using squash.
posted:
10/16/2004
Very good on a cold blustery day or if your throat is sore. Warm, smooth with a mild taste that can be spiced up or down.
posted:
10/3/2004
Excellent recipe and the soup is absolutely delectable! I did not have allspice in my pantry so I substituted with pickling spice and some cloves. Oh yeah! It smelled and tasted like a warm, early fall or white wintry holiday. Enjoy it!! I'll certainly be using it for our home's annual Day After Thanksgiving event.
posted:
9/21/2004
It was so delicious! We loved it. Ate it everyday until it was gone. Will definitely make it again. Want to try it next time by roasting the squash in the oven to bring out even more sweetness.
posted:
9/14/2004
I thought this would be good and it looked so pretty in the picture, I sure am glad I practiced it before Thanksgiving Dinner for my family because if you don't like garlic, it is very strong tasting and the squash takes forever to cut.
posted:
9/9/2004
My 18-month-old couldn't get enough of it. The adults we had for dinner enjoyed it, as well. The only drawback is the 45minutes it took me to cut the squash!
posted:
9/6/2004
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