Butternut Squash Soup

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This soup was pretty bland. After reading other comments, I added a carrot and a celery rib to the onion to saute, and a bay leaf. These were the only initial changes I made. After blending everything together and tasting, I made other changes to give more flavor: butter, cream cheese, a little cream, more nutmeg, and a dash of cinnamon. The cinnamon did the trick. I also added a little diced Honey Baked Ham just before serving. Will look for another recipe next time.

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Very good and easy! Added a bay leaf, garlic, celery, and some carrots. While blending the soup I also added some milk.

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Simple, brothy and delicious. A great starter to a more complex meal, or on it's own, a great way to really experience the butternut squash flavor. I used coconut oil instead of unsalted butter.

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Delicious and super easy!

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My husband loved this!! I added a bay leaf, added some orange peel and a sweet potato cut the chicken stock to 4 cups and S&P - it was fabulous!

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Superb. I did what others suggested and roasted the squash. Also, I added a pealed and sliced apple to the onions and a bit of ginger. It's very easy and delicious.

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I sauteed onions and added celery and grated carrots. For Christmas I am going to try adding ginger root and a sweet potato.

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This is a great recipe! I tried it for my first time last night and after peeling the squash I began to dice the squash when I diced right into my thumb! Ouch! I'm okay though and the soup turned out great. I wish I had some cream to add near the end and that I used a little less stock just to thicken things up a bit!

Great dinner with garlic cheese bread! Left overs for lunch!

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Great cold weather soup and super simple.

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I followed the recipe with one exception. During the puree process I added milk and the seasonings. The soup turned out to be very good and creamy. The time spent preparing wasn't as long as I imagined it would be. Great tasting soup quite hearty.