Butternut Squash Soup II

"Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about an ho..." See moreur. The skin just peels itself off! Very easy. I also left out the celery both times. The first time, I replaced the potatoes with sweet potatoes and added some garlic and a pinch of curry powder. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no potatoes) and it was even better. I added some cayenne powder for heat and a little nutmeg. I mixed the sour cream right into the soup this time - I'll definitely make this again."

"Delicious and easy to prepare. Others have mentioned a long prep time. This is simplified by NOT dicing the raw butternut squash. The easiest way to prepare butternut squash is to pierce it with a f..." See moreork and bake it, whole, at 400F for one hour. Let cool, then halve lengthwise and remove the seeds. The flesh scoops out easily with a spoon. No cutting or dicing required."

"This recipe is very, very bland.. however it is salvagable. Here's what you do: 1- use only one potato, if you use two it takes away from the squash. 2- add 1/2 tsp cinnamon and a dash of nutmeg. 3- a..." See moredd 1 T minced garlic. 4- Add 1/4 cup captain morgan's spiced rum. 5- add 1/2 c half-half. I personally found the recipe tasted better with a little bit of parmesan cheese and some italian seasonings. Serve with a dollop of sour cream and some crumbled bacon. I strongly recommend making these changes or others, otherwise this recipe is WAY too bland. "