Comments on: Creamy Butternut Squash Soup

By: Eileen

Eileen — Sun, 08 Jan 2017 03:35:03 +0000

I steam the squash for 20 minutes and then let it cool with the lid on the Dutch oven. Then you can scoop it out of the skin. I find this much easier than peeling it before cooking it. You also waste less using this method as peeling it removes some of the squash along with the skin.

By: Brenda

Brenda — Sat, 14 Dec 2013 14:28:38 +0000

In reply to Angie@adiamondthatshinesbright.com. Thanks, I've not tried microwaving it, but roasting it first might help too.

By: Angie@adiamondthatshinesbright.com

Angie@adiamondthatshinesbright.com — Sat, 14 Dec 2013 02:54:43 +0000

Looks great, i cant wait to try this! can you microwave squash to make it easier to cut?

By: Brenda

Brenda — Thu, 05 Dec 2013 18:12:06 +0000

In reply to Cindy. Thank you! You could cut the recipe in half just for yourself or make the recipe than freeze individually for your lunches.

By: Cindy

Cindy — Thu, 05 Dec 2013 17:00:31 +0000

Looks really good! I wish I wasn’t the only one in my family who liked squash!