SharonAbrey

We love fresh squash, most every variety and am always on the lookout for new recipes. This is a great basic recipe and I only tweaked it a little. Depending on how much squash you use, you adjust the following ingredients accordingly. First I used a mixture of equal amounts of both Butternut and Acorn squash, which I halved, removed the seeds, then roasted in the oven at 400 degrees until fork comes out smoothly. Next I peeled away the skin and lightly mashed, it will still be a bit lumpy. Then I added equal parts Maple Syrup and Honey, each added according to level of sweetness desired. Now you mix it all up, either by hand or in a food processor. Place squash in a casserole dish and sprinkle mini marshmallows on top. Return squash to a preheated 350 degree oven for about 10-15 minutes, you could either broil a bit or flambé the marshmallows, let cool a bit then enjoy! My daughter calls this dessert, because of the sweetness!

We truly enjoyed this soup and I made a lot of it, so I could freeze some for those cold winter days ahead! I followed these directions with a few minor tweaks, due to allergies. I can't use onions or certain spices, so I had to substitute. I added fresh basil, cinnamon, fresh thyme, fresh garlic, dried rosemary and pears that were just picked fresh off the tree. After the squash finished roasting and it was all together and simmering on the stove, I added a 8 oz package of lo-fat cream cheese. When the cream cheese had all melted and blended in, I let the soup cool a bit, before I put it through my food processor. The soup was super creamy and ultra delicious!! The bacon (I doubled this amount), on top was a pure delight, who doesn't love bacon after all!!! I am so glad that I took a chance and made lots, because it will be such a tummy warmer on those cold wintry nights! Thank you so much for submitting this recipe!!