Posted by cavegirlcuisine
on Sep 21, 2012 in Soups/Stews
I have eaten Butternut Squash Soup out of the box and in restaurants…and personally, soups shouldn’t be cold or sweet. So when I made my version, I added more savory flavors and root veggies.
3 lb butternut squash, peeled and seeded (seeds set aside)
5 garlic cloves
2 apples, peeled...