Comments on: But the soup

By: Maria Borges

Maria Borges — Mon, 09 May 2016 02:04:13 +0000

Excelente!

By: Ken Green

Ken Green — Tue, 05 Jan 2016 15:50:20 +0000

Thinking…

I’d like to roast my butternut squash on the Kamado, then use it to make the soup. to prepare for the grill, I peel off the sticker and toss it over the fire. I figure that the extra and unique flavor of the smoked squash will more than offset any loss of flavor by not cooking the raw squash within the soup. Another revelation is that I no longer have to deal with peeking the wretched shell.

By: Hannah S

Hannah S — Wed, 16 Dec 2015 19:16:29 +0000

Was looking for something to do with some cut-up butternut squash this weekend and found this recipe – lucky break! It is downright delicious and only gets better with reheating. I had a bit of spare broccoli in the fridge so I threw that in too, and it gave it a nice extra bit of texture and flavor. I’m vegetarian so I replaced the fish sauce with soy sauce and it was a little under salted in the end, so if you make the same substitution I’d recommend upping the soy sauce to 2-3 tbs at least. Otherwise really fantastic and I will definitely be making it again!

By: Janesathome

Janesathome — Tue, 14 Oct 2014 16:03:42 +0000

Ooh yum, so glad I found this recipe (and your blog!) yesterday. I had roasted a squash a few days ago and made the soup as per your recipe using some broth from my Thanksgiving turkey soup-in-the-making. Added a bit of ginger and the soup made a wonderful meal. Soooo good. Thank you!

By: Anonymous

Anonymous — Fri, 19 Sep 2014 21:07:17 +0000

This is my go to squash soup. I love that most if the ingredients are kitchen staples. I use a red kuri squash and it is so fabulous. I don't like spicy but I would not omit the sriracha (or fish sauce- it adds salt and umami). It's such a small amount and really makes the flavor profile of this soup.

By: Karen White

Karen White — Thu, 08 May 2014 18:46:46 +0000

This sounds delicious!

By: Anonymous

Anonymous — Mon, 06 Jan 2014 03:46:39 +0000

Thanks for the recipe, I left out the fish sauce and Sriracha (didn't have any) but added a sweet potato and ginger from a similar recipe.. tons of compliments. Also baked the squash (acorn) and sweet potato first, so I didn't have to peel:)
My sister cooks squash ahead and has it in the fridge to use on demand.. good for baby food too..
Thanks again

By: Anonymous

Anonymous — Mon, 06 Jan 2014 03:46:39 +0000

By: renee baude

renee baude — Thu, 19 Dec 2013 02:17:49 +0000

I just made butternut squash soup with curry and lentils--I will eat it tomorrow, because it is always better the next day. I have roasted and steamed my squash depending on how much time I have.

Great recipe! and just an fyi--kids loose teeth until they are about 12--I didn't know that and took my kid running to the dentist . . . luckily I looked like a loving mother and not a crazy lady!

Be Blessed.

By: renee baude

renee baude — Thu, 19 Dec 2013 02:17:49 +0000