Butternut's creamy texture makes this soup silky smooth. You can also use kabocha squash (a winter squash also known as Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter than butternut. Omit the sugar if using kabocha. For extra flavor contrast, sprinkle with additional black pepper.
Great - savory soup, not sweet at all, used frozen butternut squash and cooked on a stove for 1 hour!
Made to recipe except subbed white pepper for black & blended the finished soup with the coconut milk. Very good, great color & flavors. It's a bit rich so recommend you serve much smaller portions (1 soup ladle or 1.5, rather than filling a bowl) and let folks ask for seconds.
This soup was a bit thin. I would make it with less stick and add more later after its puréed to get a better consistency. The line was a bit overpowering too. I'd cut it down to one tablespoon. I've made better squash soups. Try the kabocha squash soup from cl.
