I am personally trying to get better at using foods when they are in season and preserving them for later in the year, and this soup freezes beautifully so it is worth it to double or triple the recipe.
This dish would also be a great starter for all those upcoming holiday dinners. One year my husband and I outdid ourselves by serving this soup in a scooped out acorn squash “bowl.” That was long before kids (and food blogs) when we had a little more time on our hands, but it sure was fun to “wow” our guests back in our adventurous days in the kitchen. No matter what you decide to do with this dish though I assure you that you can’t go wrong because it is delish!
I started making this soup when I read it on here several years ago, and while I’m making it for Thanksgiving this year, I wanted to share my twist. When I scoop out the pulp, I separate the seeds and roast them with sage or whatever spices. I use them to top the soup for crunch instead of the pistachios.
That sounds delicious! Thanks for sharing. – Nicole
This was so delicious! How come I’d never tried butternut squash before? I’m going to cook it again soon. Thanks for this recipe!