Originally Posted by Short an Sweet

saved the recipe, will be trying it out next week, if you have tried it, can you tell me if it is sweet? or savory?

Originally Posted by purrfectquilts

The more carrot you put it, the sweeter it is. The more herbs you put in the more savory it is.

The way I wrote up the recipe was for my older aunt and so I made it as balanced as I could (neither too sweet or too savory and no hot spices).

Also, when I make it for us, I never measure the vegetables, but just put what looks good to me for the amount of squash I have. For purposes of writing up the recipe for my aunt, I paid attention to what I was putting in and wrote down measurements.

My point is that you can add what you like and use some herbs if you want. We like a pinch of fresh chopped thyme and flat leaf parsley. One son likes cayenne pepper.

Originally Posted by purrfectquilts

Roasted Butternut Squash Soup


1 large butternut squash
2 tablespoons extra virgin olive oil (if you don’t want to use oil, then sauté the vegetables in some of the chicken broth)
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
1 cinnamon stick
Sea salt or low-sodium salt
Freshly ground black pepper
About 4 cups low-salt chicken broth
½ cup half and half or 1 spoon crème fraiche or sour cream or mascarpone cheese…optional

Cut squash in half, scoop out seeds, rub cut edges with a wee bit of the olive oil, roast cut side down in 350 degree oven until soft. Let cool enough to handle, peel, and cut into chunks.

Meanwhile, sauté the vegetables until soft, but not browned. Let cool slightly.

Process vegetables, with a little of the broth in a blender in batches until smooth. Reheat soup with cinnamon stick until warm enough to eat. Do not boil. Season to taste with salt and pepper.

Serve with a splash of cream if desired. Good with French bread and a green salad.