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Kayak Queen

Member since Feb 2011

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Reviewed Butternut Squash Soup

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome - but with a few changes. I peeled the squash, cut it into chunks, drizzled some olive oil and gave it some salt and pepper. I baked it at 425 degrees for about 35 minutes. In the meantime, I sauteed the onion. I combined baked squash and onion in a pot with 4 cups of chicken broth. I used a submersion blender. The soup was a little thin...

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