This was a good soup, perfect for a cool night. I was a little skeptical of that much vinegar so cut it down to 2 T. It seems fine, though I do not know what it would have tasted like with the full measure of vinegar. The hot sauce helped give a kick to the flavor. It is a pet peeve of mine when recipes do not give a cup or weight equivent. I had only butternut squash cubes at about 11/4 pounds. Some further research estimated that would be about enough, but I would have loved to see "1 e-lb butternut squash or x number of cups"; the same for the onion (although in this recipe, it probably doesn't matter so much if my onion was super large, large or medium.) we garnished it with some chopped fresh sage and a swirl of olive oil as suggested. It was filling and tasty without being too heavy. We enjoyed it.
Had this tonight with the myrecipes Asiago Toasts. So yummy! Served it with Trader Joe's Pumpkin Cornbread Croutons. WOW....what a fabulous dinner. Lots to freeze. Will be making both of these for the upcoming soup and salad night with guests.
Wow! Delicious! I used fat-free half and half instead of heavy cream. This is a great way to get in your veggie serving!