Butternut Soup

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I recently served this soup at a party and it was very well received. It was perfect for the vegetarians and omnivores alike in the crowd, and I actually omitted the cream for the lactose-free people (adding extra veggie stock to thin. Everyone complemented. It was relatively easy to prepare, with the exception of hacking through enough squahes to double the recipe :- Perfect for an Autumn meal or party offering

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I have been making this recipe since I first saw it demonstrated in 1997. The only change I've made is to substitute a generous amount of fresh ginger for the ground ginger. In addition, I've added salt and pepper to taste. It is neither too sweet nor too thick. I receive rave reviews whenever I serve it.

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Perhaps if I would have used tarter apples (I used MacIntosh the soup wouldn't have turned out so sweet. I even tried adding sage and later Parmesan but the soup could not be saved and I couldn't even finish a bowl. I did give it 2 stars because my husband could finish his so I guess it wasn't a total flop. I won't make this again.

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Great Soup, but a little thick. I added some heavy cream to thin it out so that it was more of a soup texture as oppose to a "dip"