By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/butternut-squash-soup/comment-page-1/#comment-606286">Colleen</a>.
Yes precut will work fine too. I’ve heard they only loose a few oz per each after peeling and seeding. I would cut back maybe 5 oz. Then it should take about 30 minutes to roast.
By: Colleen
Could I use already cut up butternut squash cubes? If so how much would you recommend since the 2 lbs mentioned takes into acct the weight of the squash.
Thank you!
Colleen
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/butternut-squash-soup/comment-page-1/#comment-604902">Jonna Primus</a>.
Yes.
By: Jonna Primus
If I decide not to go the herb route, would you suggest still using onion and garlic?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/butternut-squash-soup/comment-page-1/#comment-602211">Heather</a>.
I’m love to hear you enjoyed this soup Heather! Thanks for your review!
By: Heather
Made this delicious soup today. Very tasty! It's definitely a keeper recipe. Thank you.
By: rebecca littleton
butternut squash soup is my fave. luv this recipe!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/butternut-squash-soup/comment-page-1/#comment-550325">Sue</a>.
I would make 5 times the recipe and yes coconut milk or coconut cream would be a good substitute or you can even just omit the cream.
By: Sue
I am thinking of making this for my neice's baby shower but have to make it dairy free. Could I use coconut milk instead of the cream? Need to make it for 35 people as an app. Should I make it X 4 or 5?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/butternut-squash-soup/comment-page-1/#comment-536991">Nancy</a>.
I’m so glad you liked this butternut squash soup Nancy! Thanks for your review!