Butternut Squash Soup

[Venus193]

Here is the recipe:

http://www.eatingwell.com/recipes/baja_butternut_squash_soup.html

I also saved the seeds for roasting, per the instructions in the other thread.

Love the new word in the review:  vegophobic

[Outdoor Girl]

Venus, I finally made this with the two little butternut-like squash I got from my food share farm.

I'm not overly fond of soup or squash.  This soup was delicious!  I left out the cumin and substituted chilli powder for the chipotle and didn't bother with the garnish.  And like the other folks suggested, I only put in 4 cups of broth.

[Venus193]

Glad you liked it.  I have another butternut squash to work with next week.  I am now finishing off the broccoli soup I made a few days ago.

[Outdoor Girl]

Do you think it would work with other squashes?  I got a pepper/acorn squash that I gave to my neighbours but I'm sure I'll get more as the season goes on.

[Venus193]

I have no idea.  This is the first time I've ever done anything with squash.

[wx4caster]

Do you think it would work with other squashes?  I got a pepper/acorn squash that I gave to my neighbours but I'm sure I'll get more as the season goes on.

Absolutely!   

[Outdoor Girl]

OK!  I'll try it the next time I get a pepper/acorn squash rather than give my produce away!

[O'Dell]

Yummy! Thanks for posting the recipe. I just happened to have roasted squash (some "peanut" variety from the farmer's market) and chipotle chilis in adobo sauce to use up, so I made it as a starter for TG dinner. I used a minced chipotle chili and added some adobo sauce and forgot the cloves. It's my husband's new favorite soup!