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Ohiohart

Naselle, Washington

Member since Nov 2002

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Reviewed Butternut Squash Soup

Dec 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I did not use the salsa, since I'm allergic to shrimp. I will keep this for my favorite soup. I used olive oil instead of peanut oil. I baked at 375 the squash, cut in half, seeded & brushed with olive oil, salted, turned upside down & bake for 1/2 to 1 hr. Used guajillo chile powder instead of jalapeno pepper, 1 tsp.fresh minced ginger, 1 cup of"

Reviewed Butternut Squash Soup

Dec 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I did not use the salsa, since I'm allergic to shrimp. I will keep this for my favorite soup."

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