Roasted Butternut Squash Soup

[amanda_pennsylvania]

I made this for dinner tonight, and it was fabulous. I didn't have a butternut squash, but used a blue hubbard squash. I think I would add a tad more curry, but the flavor was delicate and subtle. I think this was originally posted by Cathy Z. Thanks much!http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=27139

 

[CathyZ]

It was originally posted by Nan. I had some for dinner last evening. Delicious.

I used Nan's suggestion of just 1T of curry powder and liked the subtle flavor too. This soup is good hot, warm or cold. Just plain good.

Glad you liked it, Amanda!

 

[amanda_pennsylvania]

A good way to get my vegetables. smileys/smile.gif

I froze some, so hope it will thaw ok. I worry about that with cream-based soups.

Even my husband who doesn't like soup had seconds.

 

[CathyZ]

I think it will be okay frozen. I used coconut milk- did you?

Should be fine. I am going to pop some in the freezer tonight.

 

[erininny]

I used to freeze butternut sq. soup (w/ coconut milk) we got from an Indian rest.; it did fine.

 

[amanda_pennsylvania]

Well, I used cream. smileys/smile.gif So I'll hope for the best.