In any case, butternut squash soup will set a cozy tone for your Thanksgiving meal. It doesn’t get more fall than pumpkin-spiced anything. A healthy, nourishing, and comforting way to ...
Stir in broth, water, pumpkin, half the tortilla strips and 2 teaspoons salt; bring to a boil. Reduce heat and simmer, partially covered, until soup is thickened slightly and squash is tender ...
For those keen on adding a twist to the dish, Chloe suggests using Japanese pumpkin, though any variety or even squash will suffice, reports the Express. Simply tweak the soup to your liking by ...
Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time ...
Add a splash of water if needed to thin the soup ... skip peeling the pumpkin and roast with the skin on. Crown Prince squashes (the pale blue-grey pumpkins) or an acorn squash have very thick ...