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Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas Oromocto, New Brunswick
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Nutritional Facts 1 serving (1-1/4 cups) equals 266 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 877 mg sodium, 46 g carbohydrate, 8 g fiber, 7 g protein.
Originally published as Gingered Butternut Squash Soup in Taste of Home February/March 2007, p31
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Reviewed on Dec. 09, 2011 by Summy
Definitely a great base recipe. I didn't realize it called for potatoes until I was halfway through making it. So, I took another pound of butternut squash (I didn't have potatoes) and microwaved until soft, and added it to the roasted squash. I omitted the milk (for my lactose intolerant daughter), and used vegetable broth (for my vegetarian daughter). I roasted the squash seeds in the oven as a garnish. And, I didn't puree the soup. Instead I mashed it up, and it had the consistency of a hearty stew. Delicious!
Reviewed on Oct. 25, 2011 by maryilich
I almost always alter recipes and this one was not exception. It is a fantastic base recipe for butternut squash soup however. I added carrots which I roasted with the squash and I also roasted the red onion I used. I added a little local honey and a tablespoon or so of brown sugar. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. I truthfully did it to taste, and I suggest you do the same if you like these spices. I substituted almond soy milk as that is all I use. I also added some powdered coffee creamer and then finished it off with adding plain Greek yogart to taste balancing the honey and brown sugar.. WE LOVED IT!!!
I almost always alter recipes and this one was not exception. It is a fantastic base recipe for butternut squash soup however. I added carrots which I pre roasted with the squash. I also added a little local honey and a tablespoon or so of brown sugar. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. I truthfully did it to taste, and I suggest you do the same if you like these spices. I substituted almond soy milk as that is all I use. I also added some powdered coffee creamer and then finished it off with adding plain Greek yogart to taste balancing the honey and brown sugar.. WE LOVED IT!!!
Reviewed on Sep. 24, 2011 by DFKP
Turned out to be smooth and delicious! I did add one clove of garlic while I cooked the onions (we love garlic) and a bit less curry powder. Very good!
Reviewed on Nov. 15, 2010 by lengelfam
This is a family favorite. There's nothing like a warm bowl of soup on a cold night. Served with salad and rolls, it's a fantastic meal.
Reviewed on Oct. 03, 2009 by mom23kids
While I enjoyed the soup, the rest of my family, not at all. Oh well, can't win them all.
Reviewed on Dec. 20, 2008 by acf7
This soup is fantastic. I was out of curry powder and accidently bought spicy curry (curry with crushed red pepper flakes). I used it anyway and it was great, it added a nice mildly spicy finnish to the taste. I've also made this recipe without the milk, it is still wonderfully rich and creamy!
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