September 20, 2018
Because we watch our sugar intake with everything, I substitute coconut sugar, which isn't as sweet but does the trick, and is much lower on the glycemic index (great option if you're a diabetic), AND...my secret weapon is my immersion blender! A little less work and clean up + the ease of my THRIVE ingredients = easy weeknight dinner!
Thanks, Chef Todd! #winnerwinner
October 26, 2014
I just made my first batch. I worried about the 1/4 cup brown sugar I didn't want it too sweet. But I made it according the the recipe and I LOVE IT! I always look forward to butternut sqush soup in the winter but dread the work. Gotta Love Chef Todd!
October 6, 2014
I have a signature Roasted Butternut and acorn squash soup my kids ask me to make every year. I thought I would try this recipe using my THRIVE ingredients and I am really glad I did. I wanted to match the savory taste of my "from scratch" roasted vege soup, so I tried adding 2 T of Espagnole with the Bechamel. I think it gave it just the boost I was looking for. My kids said it was not the same as mine, but they liked it. Compared with hours to make my other soup and just 30 minutes for a close second, this is a WINNER in my book!
September 18, 2014
This is now a go-to recipe for us. We like it so much that I have bagged most of the ingredients in storage bags so I don't have to take the time to measure everything at dinnertime. Quick, easy, and delicious!
September 12, 2014
I followed this recipe only adjusting the sugar. It is simply amazing, creamy and perfect for a summer day.
July 24, 2014