Great looking soup Bobby! Love the pictorial. I always thought my butternut squash soup was good until I tried my SIL's. She adds curry. Clive thinks he hates curry so I never would have done that but he gobbled up the soup and said it was the best he ever had. I made my SIL promise never to tell him about the curry.... ;)

I agree with Annie on the interchangeable part....but I prefer hubbard to butternut. There really are lots of varieties of winter squash....all of them with subtle differences. I find acorn stringy, butternut a little dense, some delicata a little watery, hubbard HUGE and sometimes stringy, Marina del chioggia has a bit of a smokey taste....and I am still searching for the elusive galleux....said to be the sweetest and most delectable. And it must be, a friend gave me one and I left it outside for a bit as a fall decoration and the critters ate it up!! In spite of stringy, watery etc...I love all winter squashes!!

I have freezer full of stuff frozen from my spring garden. I had a garden for the first time in years and since retiring had the time. Unfortunately, I didn't allow for the fact that all the years longing for the time to do this, I had a family at home to help eat it up. Actually the only two things I had a problem with an abundance of were squash and tomatoes. The rest we managed to use up rather quickly. Having said that this is what I did. Clean your squash and slice in in about 1/2 to 1" pieces. Place on a cookie sheet and place in freezer. When pieces are frozen, remove and place in a freezer bag, I use Food Saver and seal, but a freezer bag will work if you squeeze out as much air as possible. I do not blanch as I don't like the mushy quality it gives the finished product and I haven't gotten sick yet. I froze the tomatoes whole using the same method and use them in cooking. Frozen tomatoes will be mushy when thawed so will not work for anything else. I much prefer the flavor when used in sauces and you don't have all the sodium and preservatives you get in canned.

I do not like pumpkin pie. I've tried many recipes because it's un American not to have pumpkin pie for Thanksgiving. It was my Mom's favorite, my kids love it but i do not like pumpkin pie. I once tried a recipe for pumpkin cheesecake pie and that was pretty good, but pumpkin pie, nope. So I get it, I like pumpkin bread (with lots of nuts and raisins, I like pumpkin roll, but I do not like pumpkin pie. I know not why because I like all the ingredients that go into it but it doesn't work for me. Sweet potatoes? Unless doused in gobs of butter with lots of brown sugar, not my favorite. My club makes the best sweet potato fries ever. Cut like steak fries, nice and crispy on the outside and wonderfully creamy on the inside. Sooo good! I've ordered them elsewhere, not so good. Butternut squash soup and Autumn just seem to go together and it sounds so good. I've had it at my favorite restaurant, what Elmer would call an "upscale" restaurant but what I call "a special occasion restaurant" and it was okay, but not my favorite. I've tried it at other restaurants and not so good. But, it's Autumn and butternut squash soup sounds so good. So, I've tried a number of recipes and for me, the butternut squash, pumpkin, sweet potato soup is really good. So do I think a different recipe can make a difference? Sometimes, yes. JMO