Spicy roasted butternut squash soup from Caprial's Bistro-Style Cuisine by Caprial Pence

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Notes about this recipe

  • mommaG on December 28, 2020

    I just remembered one change I did make. I used half the cumin suggested as my husband isn’t a huge fan. I felt the cumin was perfect. It didn’t over power using the half teaspoon. I did toast it first before grinding as instructed in the recipe.

  • mommaG on December 28, 2020

    This soup is so flavorful. I was a little skeptical because there was no coconut milk or cream added. It does not need it unless you want it for texture. No creme fraiche so just did a dollop of sour cream. I do like a little crunch on top so I did add toasted chopped macadamia nuts and a little chopped green onion and cilantro for color. Everything else I followed exactly. Such a delicious soup.

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