|Photo by Taste of Home|
When I read the recipe, I wanted to try it right away, but didn't have a lot of time. I decided to try substituting frozen pureed squash for the fresh butternut (which is to be cooked and pureed) called for in the recipe. I used 2 boxes of the frozen. I made some other changes, too. I used cut-up smoked sausage instead of Italian, and I used a can of the crisp and sweet whole kernel corn (a specific variety of corn which I buy in a store brand -- it has no sugar, but is just a crisp and sweet variety of corn) rather than frozen corn. Also, I did not puree the soup at any stage in the preparation. Of course, the squash was already in a pureed state. I find that I invariably make a mess pureeing hot soup in a blender, and I thought this recipe would be just fine without doing so.
And it was. It was delicious. I tried it out on company last Monday night and they loved it. So did we. With the orange, red and yellow colors, it's a perfect autumn soup!