You can always adjust the consistency by adding more or less broth. I think it’s because when I use fresh, I tend to use a little more squash than the recipe calls for, since it’s impossible to find a fresh butternut squash that is exactly 20 oz. But I don’t think this is due to whether the squash was frozen or not. A few times I thought the soup was a little thick. There may be a slight difference in consistency, though. I have made this soup a few times, sometimes with fresh and other times with frozen butternut squash, and I don’t think there is a difference in taste. You need about 20 oz of cubed butternut squash for this soup recipe, and you can use either a fresh butternut squash or 2 10 oz bags of frozen.
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