One-third cup of heavy cream means the world when it comes to enriching a delicious roasted butternut squash soup recipe. That's not even a lot when you consider the soup is meant for six to eight people. This recipe tackles the awkwardness of cutting and peeling a strangely shaped vegetable, which has a bulbous end with a more slender neck. And by tackle, we mean the recipe offers tips to make it so much easier. Once you have that part solved, blending the squash with sautéed onions and tart apples is a cinch.
This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven.... Read More