You better make some soup outta that beautiful butternut I see there! Jon and I made some last night w/the squash I bought from the raspberry farm. Mmmm...this recipe is actually really easy.I thought I would need ~3 squashes to get 6 cups (I bought 2 extra from the store) but turns out just 1 good sized squash will do the trick. Also, if you make it I would recommend only using maybe 6 oz cream cheese since I used 8 oz and it was still a bit too thick...like porridge rather than soup.Mmm,mmm mmm. Just ate the thinned-down leftovers for lunch!
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