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Joined Date: Aug 24, 2006
Reviewed Butternut Squash and Pear Soup
"Fabulous!!! Unbelievably good. Since it hurts my hands to cut up the squash, I cut them in half and lay them face down in a pan of water and bake them until tender. Then I scoop out all the flesh and discard the seeds. Then I add the squash at the very last and let the whole thing simmer about 15 minutes. I usually just bake the squash the night before I make this recipe and store it in the fridge overnight. Also added a level tablespoon of curry and one of cardamom. I've made 6 batches of this in the last 2 months. Wonderful stuff.