Question 1

Can I make this with pre-cut butternut squash?

Accepted Answer

Yes! We make this soup with a whole squash that’s between 2 and 3 pounds, so you’ll need about 40 ounces of pre-cut squash. Place it on a parchment line baking dish, drizzle with olive oil and season with salt and pepper, and roast it for 20 to 25 minutes or until it’s slightly browned and caramelized.

Question 2

Can I make this soup vegan?

Accepted Answer

Absolutely! Sauté the veggies with olive oil instead of butter (or use your favorite plant-based butter), use coconut milk instead of half and half, and add your favorite vegan sour cream in place of the crème fraîche. If you’re making the croutons, skip the parmesan cheese and just season them with salt, pepper, and olive oil.

Question 3

Is this soup good to freeze?

Accepted Answer

Yes and no. As is, this soup doesn’t freeze well because of the half and half and crème fraîche. Creamy soups tend to freeze badly, so if you’re planning on freezing some of this soup, leave out the half and half and crème fraîche, blend the rest of the soup, and freeze it that way. When you’re ready to serve it, thaw the soup and reheat it, then blend in the half and half and crème fraîche.

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