I just made a huge batch of butternut squash soup for a party I'm having. When I tried it out the other day it was great but when I quadrupled it didn't work out so well (my math may have been a bit off). It's not necessarily bad, just too buttery and I'm still supposed to add cream!
This was a pretty simple recipe--broth, onions, carrots, squash, cream and butter to soften the onions (the other version I tried had fresh sage -- no cream and I liked it better but was vetoed by the family and since lots of kids are attending I gave in). Anyway, any ideas on saving this. Just a little fresh sage to cut the butter? Or simply more broth and squash?