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“Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time. They should pierce easily with a fork when they’re done.” Jen Lehner — Seattle, Washington
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup soup with 1/4 cup croutons equals 179 calories, 8 g fat (1 g saturated fat), 1 mg cholesterol, 541 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Butternut Soup with Parmesan Croutons in Healthy Cooking October/November 2009, p40
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Reviewed on Jan. 04, 2011 by jennbratton
I take that back, I clicked on the wrong recipe, this is not the one I made. I made the Creamy Butternut Soup. Sorry all.
It wasn't a bad soup, but it was a little bland for my family's taste. I'm not a natural in the kitchen, so I do not know exactly what I would add to kick it up a notch, I just know that my family has requested that I do not make it again.
Reviewed on Aug. 23, 2010 by LizCav
I made this because I was experimenting with some "savory" squash recipe's instead of the traditional sweet ones. My husband hates the texture of squash, and I thought this soup would mask that. The texture was fine, but the flavor was lacking. Reminded us both of pea soup. I did not make the croutons, but will probably not be making this soup again.
Reviewed on Jan. 16, 2010 by sewingmama
Everyone loved this at my house. Will certainly make again.
Reviewed on Nov. 13, 2009 by urchinlee@aol.com
Roasting the squash really makes it delicious. I also added in 2-3 apples that I roasted with the squash.
Reviewed on Oct. 31, 2009 by Ginger H
I made this for our ladies night out at church and it was a big hit!
Reviewed on Oct. 26, 2009 by devanscrnp
I am not a big fan of squash but I even liked this soup! My husband and family loved it. I did not try the croutons though.
Reviewed on Sep. 30, 2009 by shmemily8
This was very tasty and I'll be making again!
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