Roasted Butternut Squash Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 660

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  1. I am surprised that you are teaching how to cook but you don't know that you need heat up spices to such high heat because that destroys the flavors.

    You added chilli powder to the veggies to heat up together for 1 hour?!!

  2. I think this sounds like a delicious recipe, but am a bit confused. You said to add chili powder, because all of this is so sweet. I see onions, garlic, celery, sage, carrots, squash, salt, pepper, stock, oil, and cheese. What exactly makes it 'so sweet'?
    Could other types of squash be used? I would like to use an acorn, carnival, or hubbard, etc., in order to use the shell as a soup bowl.

  3. Finally! I found someone who cooks the way I do! Use your hands — spill something, just keep going — presentation has little value — and it tastes fabulous! PERFECT! Thank you! 🙂

  4. This is very simple. I've been craving squash but wanted in a soup and I'm so glad I have every thing I need. I've written down what I have to do and I'm about to try it out 🙂

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