There is a moro recipe that is amazing, with toasted pinenuts etc, but I haven’t been able to find it online….

Anonymous wrote:This is slightly different, but a huge favorite in my house:

https://www.threehungryboys.com/2018/01/08/red-lentil-butternut-squash-soup-coconut-spinach/

Oooh, I happen to have these ingredients that I was looking to use up. This looks perfect.

https://bepublishing.co/blog/apple-rutabaga-squash-soup

This is the apple rutabaga squash soup recipe that my family LOVES. You can make it as written, or lighten it up a bit. We cut down the butter and use veggie stock in place of the chicken stock & cream. It freezes well.

I like plain gingery soup. Roast the squash. Sauté onions, garlic. Add turmeric and ginger and roasted squash and chicken broth and maybe some thyme. Let simmer a while and immersion blend. Add a dollop of yogurt or add cream and/or rosemary or whatever.

This is slightly different, but a huge favorite in my house:

https://www.threehungryboys.com/2018/01/08/red-lentil-butternut-squash-soup-coconut-spinach/

This is the recipe I use:

https://www.gimmesomeoven.com/instant-pot-butternut-squash-soup/

This one is my favorite!

https://www.foodnetwork.com/recipes/nancy-fuller/hearty-butternut-squash-soup-2269714

I roast the squash for 30-45 in the oven at 350.
Scoop it out and put into a pot. Add a can of coconut milk and a teaspoon of red curry paste. Heat and use an immersion blender. Add sea salt to taste. If you want it thinner, either add more coconut milk or water.

Anonymous wrote:I love BNSS. I used to get the Whole Foods one but Ive grown tired. Panera has more cream cheese than BNS. I figure I'll try making some and packaging extra for the week. Does anyone have a recipe they use and love? Prefer cream based.

I use this recipe:

https://www.allrecipes.com/recipe/12974/butternut-squash-soup/

I leave out the marjoram and sometimes use a bit more cayenne--like 1/4 tsp instead of 1/8. I often make it with half the amount of cream cheese and it is still very good. I've roasted the squash instead of boiling it because I'd read it makes a big difference in the taste--I didn't taste much of a difference.

I love BNSS. I used to get the Whole Foods one but Ive grown tired. Panera has more cream cheese than BNS. I figure I'll try making some and packaging extra for the week. Does anyone have a recipe they use and love? Prefer cream based.