Butternut Squash Soup

Use less water than mentioned in the recipe

This was ok but not my favourite butternut squash soup recipe. It cooks up fairly quickly, though the prep was a little time consuming. It definitely needs a little extra added seasoning, and word of warning, it's tongue burningly hot freshly made! While this was easy to make, I won't be making it again because I vastly prefer the one I made with feta. If, on the other hand, you are dairy free, this is a good base soup that you can adapt to your own preferences.

Added garlic, ginger and curry powder

This was so amazing. I peeled and roasted the squash for about an hour and a half on low heat with olive oil and salt and pepper - season as you go with this a lot of comments were that it was bland. I also added rosemary thyme and sage to the veggies while they cooked and I think it added a deeper flavor - it was for girls night and it was gone before my husband even got home