I made my first fall soup of the season tonight and it came out perfect! I peeled and roasted the monster butternut squash that I bought yesterday and then prepared this soup, halving the amount of milk and doubling the amount of stock called for in the recipe. I also added ground ginger and nutmeg per one of the suggestions in the reviews. The soup is a little thin, but served with bread will make a perfect lunch. I made a bowl for dinner tonight and got four more bowls worth out of that one squash. Can’t wait to make more soup in the ensuing weekends, especially with some fresh pumpkin!
First of the Fall Soups