Heartwarming Creamy Butternut Squash Soup: Your Ultimate Guide

There’s nothing quite like a steaming bowl of creamy butternut squash soup to warm you from the inside out. This autumnal classic, infused with notes of cinnamon and a hint of savory garlic, boasts a velvety texture and a perfect balance of sweet and rich flavors. It’s not just a delight for your taste buds; it’s also packed with nutrients, surprisingly easy to prepare, and incredibly versatile, making it ideal for cozy family dinners, elegant gatherings, or efficient meal prepping throughout the cooler months.

Essential Butternut Squash Soup Ingredients

Creating this rich and flavorful butternut squash soup requires a selection of fresh, wholesome ingredients that come together to produce a truly comforting dish. Here’s what you’ll need:

• Butternut Squash: The star of our soup, offering its characteristic sweetness and creamy texture. Whether you opt for a whole squash or convenient pre-cut pieces, this is the foundation.
• Olive Oil: Used for sautéing the aromatics, providing a flavorful base for the soup.
• Onions: A fundamental aromatic that adds depth and savory notes. For a quick shortcut, consider pre-chopped mirepoix (onions, celery, carrots) readily available at many grocery stores, including Trader Joe’s. This can significantly reduce prep time without sacrificing flavor.
• Carrots: Contributing natural sweetness and a beautiful orange hue, carrots are an integral part of the flavor base.
• Garlic: Essential for its pungent and aromatic qualities, which perfectly complement the sweetness of the squash. Pre-peeled garlic cloves are a great time-saver.
• Broth: Chicken or vegetable broth forms the liquid base of the soup, adding richness and savory undertones. Choose a high-quality broth for the best flavor.
• Celery: Another key component of the mirepoix, celery adds a subtle earthy and slightly peppery flavor.
• Cream, Milk, or Half and Half: These ingredients are crucial for achieving that signature creamy texture. Heavy cream offers the richest result, while milk or half and half provide a lighter option.
• Spices: A thoughtful blend of spices, typically including cinnamon, nutmeg, and smoked paprika, elevates the soup’s complexity and warmth, making it taste like fall in a bowl. Salt and pepper are also added to taste.
• Brown Sugar or Sweetener (Optional): A touch of brown sugar or your preferred sweetener can enhance the natural sweetness of the butternut squash, particularly if your squash isn’t as sweet as you’d like, or if you simply enjoy a sweeter profile.

Choosing the Right Butternut Squash for Your Soup

When it comes to preparing butternut squash soup, you have a couple of options for the squash itself: using a whole, fresh butternut squash or opting for the convenience of pre-cut squash. Both can yield delicious results, but each comes with its own set of advantages.

For many home cooks, myself included, the thought of peeling and cutting a whole butternut squash can be a deterrent due to its tough skin and dense flesh. It’s a task that, while not inherently difficult, does add an extra step and some effort to the cooking process. This is precisely why pre-cut butternut squash has become a staple in many kitchens. You can often find peeled and diced butternut squash in the refrigerated section of the produce aisle at most standard grocery stores. Sometimes, frozen diced squash is also available alongside other frozen vegetables, offering even greater convenience.

Using pre-cut squash can save a considerable amount of time and effort, making this comforting soup more accessible on busy weeknights. It’s a perfectly acceptable shortcut that doesn’t compromise the flavor of your final dish, allowing you to enjoy this seasonal favorite more frequently. However, if you prefer the satisfaction and often the slightly better flavor profile of freshly cut vegetables, or if pre-cut options aren’t available, selecting and preparing a whole squash is a rewarding endeavor.

How to Select the Best Whole Butternut Squash

If you decide to go with a whole butternut squash to prepare from scratch, knowing how to pick a ripe and flavorful one is key to the best soup. Here are some essential tips to help you choose the perfect squash:

• Shape and Size: Look for a butternut squash that has a long, straight neck and a relatively small, bulbous end. Squash with a longer neck typically contains more usable flesh and fewer seeds in the bulbous section, meaning less waste and more delicious squash for your soup.
• Color: The ideal butternut squash should have a uniform, matte tan or beige color. Avoid any squash with green patches, as this is a sign that it is not yet fully ripe and its flavor won’t be as sweet or deep. Also, steer clear of squash with shiny skin, which can also indicate immaturity.
• Weight: A ripe butternut squash should feel surprisingly heavy for its size. This density indicates that it has a rich, creamy interior and is full of moisture and flavor. Lighter squash might be drier or less ripe.
• Firmness: The skin of a healthy, ripe butternut squash should be hard and firm to the touch. Gently press your fingers against the skin; it should not give way. Avoid any squash that has soft spots, bruises, cuts, or mold, as these are signs of spoilage.

By following these guidelines, you can ensure you’re starting with the highest quality butternut squash, setting the stage for an exceptionally delicious and creamy soup.

Essential Tools for Slicing Butternut Squash

Working with a whole butternut squash can be made much easier with the right tools. Its tough skin and dense flesh require a bit of effort, but having these items on hand will make the process safe and efficient:

• Large, Sharp Knife: A chef’s knife or a sturdy utility knife is essential for safely cutting through the squash. Ensure it’s sharp to prevent slipping and to make clean cuts.
• Vegetable Peeler: A good quality vegetable peeler, preferably a Y-peeler, will make quick work of removing the tough outer skin.
• Sturdy Cutting Board: A stable, non-slip cutting board is crucial for safety, providing a secure surface as you handle the squash.
• Spoon for Scooping Seeds: A sturdy spoon or an ice cream scoop works well for efficiently removing the seeds and stringy pulp from the squash’s cavity.

A Step-by-Step Guide to Slicing Butternut Squash

Preparing a whole butternut squash might seem daunting, but it’s straightforward with the right technique. Here’s a detailed guide to safely peel, cut, and dice your squash:

1. Trim the Ends: Begin by placing the butternut squash horizontally on your sturdy cutting board. Using your large, sharp knife, carefully cut off both the top (stem end) and the bottom (blossom end) of the squash. This creates two flat surfaces, allowing the squash to stand upright stably.
2. Peel the Squash: Stand the squash upright on one of the flat, cut ends. Using a vegetable peeler, carefully remove the tough outer skin from top to bottom, working your way around the entire squash. Continue peeling until all the green or pale beige outer skin is gone, revealing the bright orange flesh underneath.
3. Cut the Squash in Half: Once peeled, lay the squash on its side again. Locate where the thinner neck part meets the rounder, bulbous base. Slice the squash horizontally at this natural dividing point, separating the neck from the base.
4. Halve the Base: Take the rounded, bulbous section of the squash and carefully cut it in half vertically (from top to bottom). This will expose the inner cavity and the seeds.
5. Scoop Out the Seeds: Using a sturdy spoon or an ice cream scoop, thoroughly scrape out all the seeds and the stringy fibrous bits from the rounded halves of the squash. Discard these.
6. Slice and Dice the Squash:
   • For the neck portion (the long, solid part without seeds), cut it into uniform vertical slices, approximately 1-inch thick.
   • For the base portion (after scooping out the seeds), you can also cut these halves into vertical slices of similar thickness.
   • Once you have all your slices, lay them flat on the cutting board. Then, turn the slices 90 degrees and cut them crosswise into roughly 1-inch cubes. Aim for consistent sizing to ensure even cooking.

With your butternut squash now perfectly peeled, seeded, and cubed, it’s ready to be transformed into a delicious soup. For more visual guidance, you can refer to additional tips on How to Slice Butternut Squash.

Crafting the Perfect Creamy Butternut Squash Soup

Making a rich and creamy butternut squash soup is a rewarding culinary experience. The process is straightforward, focusing on building layers of flavor before achieving that signature smooth texture. Below are the detailed instructions to guide you through each step. Full measurements can be found in the recipe card towards the end of this article.

1. Sauté the Aromatics: Begin by heating a large Dutch oven or a heavy-bottomed soup pot over medium heat on your stove. Add the olive oil. Once shimmering, add the diced onions, carrots, and celery. Cook these vegetables, stirring occasionally, until they become soft, translucent, and wonderfully fragrant, typically taking about 5-7 minutes. This step is crucial for developing the foundational flavors of your soup. Add the minced garlic during the last minute of cooking to prevent it from burning, ensuring its pungent aroma is perfectly infused.
2. Add Squash and Broth: Introduce the peeled and cubed butternut squash to the pot, along with your chosen broth (chicken or vegetable). Stir in the cinnamon, nutmeg, and smoked paprika, which provide warmth and depth. If desired, add the brown sugar or sweetener at this stage to enhance the squash’s natural sweetness. Season generously with salt and pepper to taste. Give everything a good stir to combine all the ingredients thoroughly.
3. Simmer to Tenderness: Increase the stove heat to medium-high until the soup mixture reaches a gentle rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer. This slow cooking allows the butternut squash to become incredibly tender and absorb all the delicious flavors. Simmer for approximately 25-35 minutes, or until the squash can be easily pierced with a fork, indicating it’s fully cooked.
4. Achieve Creamy Smoothness: Carefully transfer the hot soup mixture to a high-powered blender. Alternatively, if you have a hand immersion blender, you can blend the soup directly in the pot. Process until the soup is completely smooth and free of any chunks. If using a standard blender, work in batches, filling the blender no more than halfway to avoid spills and ensuring a safe blending process. Be cautious as the mixture will be very hot; you may also allow it to cool slightly before blending for added safety.
5. Incorporate Creaminess: Once the soup is smooth, return it to the pot (if you used a separate blender). Stir in the heavy cream, milk, or half and half. This addition provides the luxurious creaminess that defines this soup. Continue stirring until well combined and gently heated through.
6. Rest and Serve: Allow the soup to cool for a few minutes before serving. This brief resting period allows the flavors to meld beautifully. Ladle into bowls and garnish with your favorite toppings.

Optimal Cook Time for Butternut Squash Soup

The cooking time for butternut squash soup, once it begins simmering in the broth or water, generally ranges from 25 to 35 minutes. This duration can vary based on a few key factors. The primary determinant is the size of your butternut squash cubes: smaller pieces will naturally cook faster, while larger chunks will require more time to soften completely. My personal experience usually aligns with the longer end of this range, typically taking around 35 minutes to achieve the desired tenderness.

Ensuring the squash is fully cooked is paramount for a smooth and creamy soup, as undercooked squash can result in a grainy texture even after blending. Always monitor the squash’s tenderness to achieve the best results.

How to Determine When Your Soup is Done

Knowing exactly when your butternut squash soup is perfectly cooked is crucial for achieving its signature smooth and creamy consistency. The key indicator is the tenderness of the butternut squash pieces. Here’s how to check:

The soup is ready when the butternut squash pieces are fully tender and yield easily. You can verify this by carefully removing a piece of squash from the pot and attempting to pierce it with a fork or the tip of a knife. If the utensil slides through the squash with minimal to no resistance, and the piece feels soft and easy to mash, then your squash is perfectly cooked and ready for the next step of blending. If you encounter any firmness or resistance, continue simmering for a few more minutes and test again.

Blender vs. No Blender: Achieving Your Desired Soup Texture

One of the hallmarks of a great butternut squash soup is its wonderfully smooth and creamy texture. Achieving this typically involves blending the cooked squash and vegetables. While a blender is highly recommended, it’s not your only option, depending on the desired outcome.

Using a high-powered blender or a hand immersion blender is undoubtedly the easiest and most efficient way to achieve a silky-smooth, perfectly pureed soup. These tools break down the squash fibers completely, resulting in that luxurious, restaurant-quality texture. If you have either of these, they are your best bet for a truly creamy soup.

However, if you don’t own a blender or prefer a soup with a bit more rustic character, you absolutely don’t have to use one. You can achieve a chunkier, heartier texture by using a potato masher to break down the cooked squash directly in the pot. While the soup won’t be as uniformly smooth, it will still be incredibly flavorful and comforting. Some people actually prefer this slightly textured version, enjoying the small bits of squash and vegetables. So, feel free to choose the method that best suits your equipment and textural preference!

Enhancing Flavor with Roasted Butternut Squash

While this recipe works beautifully with squash cooked directly in the pot, roasting your butternut squash before adding it to the soup can elevate its flavor profile to an entirely new level. Roasting caramelizes the natural sugars in the squash, intensifying its sweetness and adding a deeper, nuttier complexity that simmers into every spoonful of your soup.

My preferred method for achieving perfectly roasted butternut squash is often utilizing an air fryer, as detailed in my Air Fryer Butternut Squash recipe. However, conventional oven roasting is just as effective and equally delicious.

To roast the squash in the oven:

1. Preheat your oven to 400°F (200°C).
2. Place your peeled and cubed butternut squash on a large baking sheet. For easier cleanup, line the baking sheet with parchment paper or foil.
3. Drizzle the squash generously with olive oil and toss to ensure all pieces are evenly coated.
4. Season the squash with a pinch of salt, black pepper, and any other complementary spices you enjoy, such as a touch of cinnamon or paprika.
5. Roast for 25-30 minutes, flipping the squash pieces halfway through the cooking time. This ensures even browning and caramelization on all sides. The squash is ready when it’s beautifully fork-tender and exhibits golden, slightly caramelized edges.

Once roasted, the squash will be incredibly tender and flavorful. When incorporating roasted squash into your soup, it will require significantly less cook time in the broth. Simply follow the recipe as directed for sautéing your aromatics and adding broth, then stir in the roasted squash. Continue to simmer just long enough to meld the flavors, perhaps 5-10 minutes, before proceeding to puree the soup until smooth. The rich, concentrated flavors from the roasted squash will infuse the entire soup, creating an unforgettable culinary experience.

Creative Add-Ins and Toppings for Your Soup

While creamy butternut squash soup is delightful on its own, a variety of add-ins and toppings can enhance its flavor, texture, and visual appeal. Customizing your bowl makes each serving a unique experience. Here are some fantastic ideas:

For Added Creaminess & Flavor:

• Coconut Milk: A fantastic dairy-free option that adds a subtle tropical note and creamy richness. Perfect for a vegan version.
• Heavy Cream or Yogurt: For an extra decadent swirl of creaminess, or a dollop of plain Greek yogurt for a tangy contrast.
• Apple Cider or Juice: A splash can brighten the soup with a touch of fruity acidity, balancing the richness.
• Ginger: Fresh grated ginger, added with the aromatics, introduces a lovely warmth and subtle spice.

For Texture & Crunch:

• Croutons: Classic crunchy companions, whether homemade or store-bought.
• Pumpkin Seeds (Pepitas): Toasted pumpkin seeds offer a satisfying crunch and nutty flavor.
• Toasted Nuts: Almonds, pecans, or walnuts, lightly toasted, add depth and texture.

For Freshness & Herbs:

• Chopped Fresh Herbs: A sprinkle of fresh parsley, cilantro, chives, or sage brightens the flavor and adds a pop of color.

For Savory & Spicy Kicks:

• Sour Cream: Similar to yogurt, a dollop of sour cream adds a tangy, creamy element.
• Crispy Bacon Bits: For a smoky, salty, and crunchy contrast that complements the sweet squash beautifully.
• Grated Cheese: A sprinkle of Parmesan, Gruyère, or cheddar adds a savory, cheesy note.
• Chili Flakes or Sriracha: If you enjoy a bit of heat, a pinch of chili flakes or a swirl of sriracha can awaken the palate.

For Heartiness & Depth:

• Pomegranate Seeds: Their tart, juicy burst provides an unexpected but delightful contrast.
• Potatoes: Adding a diced potato to simmer with the squash can make the soup even heartier and thicker.
• Lentils or Chickpeas: For added protein and fiber, making the soup a more substantial meal.
• Apple or Pear Slices: Thinly sliced and sautéed or roasted, these fruits can amplify the soup’s natural sweetness and provide a unique garnish.

Don’t be afraid to experiment with combinations to discover your favorite way to enjoy this versatile soup!

Slow Cooker & Crockpot Method for Butternut Squash Soup

For those who appreciate the convenience of set-it-and-forget-it cooking, this creamy butternut squash soup adapts wonderfully to a slow cooker or Crockpot. This method is perfect for busy days, allowing you to prepare the ingredients in the morning and return home to a fragrant, ready-to-blend meal.

To prepare the soup using a slow cooker:

1. **Prepare Ingredients:** Dice your butternut squash, onions, carrots, and celery as usual. Mince your garlic.
2. **Combine in Slow Cooker:** Add all the ingredients (butternut squash, olive oil, onions, carrots, celery, garlic, broth, cinnamon, nutmeg, paprika, brown sugar/sweetener, salt, and pepper) directly into your slow cooker insert. There’s no need to sauté the aromatics beforehand, though a quick sauté can add a layer of flavor if you have time.
3. **Cook:**
   • Cook on Low for 6-8 hours until the squash is completely tender.
   • Alternatively, cook on High for 3-4 hours, checking for tenderness after 3 hours.
4. **Blend and Finish:** Once the squash is fork-tender, carefully use an immersion blender to puree the soup directly in the slow cooker until smooth. If you don’t have an immersion blender, carefully transfer batches of the soup to a standard blender, being cautious with the hot liquid.
5. **Add Cream:** Stir in the heavy cream, milk, or half and half until thoroughly combined and heated through.

The slow cooker method results in a deeply flavorful soup with minimal hands-on time, making it an excellent option for meal prepping or entertaining without the fuss.

Storing Your Delicious Butternut Squash Soup

Butternut squash soup is fantastic for making ahead or enjoying as leftovers throughout the week. Proper storage ensures its freshness and flavor. Once your soup has cooled to room temperature, transfer it to an airtight container. It can then be stored in the refrigerator for 3-4 days. Always ensure the container is tightly sealed to prevent any absorption of odors from other foods in the fridge and to maintain optimal freshness.

Reheating Your Butternut Squash Soup

Reheating butternut squash soup is simple and quick, allowing you to enjoy its comforting flavors whenever a craving strikes. You have a couple of convenient options:

1. Stovetop: Transfer the desired amount of soup to a saucepan. Heat over medium-low heat, stirring occasionally, until it’s gently simmering and heated through.
2. Microwave: For individual servings, place the soup in a microwave-safe bowl. Heat on high in 1-2 minute intervals, stirring between each, until piping hot.

It’s common for creamy soups to thicken slightly after refrigeration. If your butternut squash soup has become too thick for your liking, you can easily thin it out. Simply add a splash of chicken or vegetable broth (or even water) during reheating, stirring until you achieve your preferred consistency. Taste and adjust seasonings if necessary.

Freezing Your Butternut Squash Soup for Future Enjoyment

Butternut squash soup freezes exceptionally well, making it a perfect candidate for batch cooking and meal prepping. Having a stash of this delicious soup in your freezer means a quick, comforting meal is always within reach. Here are some freezer tips:

1. Cool Completely: Before freezing, ensure the soup has cooled completely to room temperature. Freezing hot soup can lower the temperature of your freezer and affect other items.
2. Airtight Containers: Pour the cooled soup into freezer-safe, airtight containers or heavy-duty freezer bags. If using containers, leave about an inch of headspace to allow for expansion as the soup freezes. For freezer bags, lay them flat on a baking sheet until frozen solid for efficient storage.
3. Label and Date: Always label your containers or bags with the contents and the date it was frozen.
4. Freezer Duration: Properly stored, butternut squash soup typically lasts about 3 months in the freezer without significant loss of quality or flavor.
5. Thawing: When you’re ready to enjoy, transfer the frozen soup to the refrigerator to thaw overnight. For a quicker thaw, you can place the sealed container in a bowl of cold water, changing the water every 30 minutes until thawed.
6. Reheat: Reheat thawed soup on the stovetop over medium-low heat, stirring frequently, or in the microwave. If it’s too thick, add a little broth or water to reach your desired consistency.

Perfect Pairings for Butternut Squash Soup

Butternut squash soup is a versatile dish that pairs wonderfully with a variety of sides, making it a fantastic starter or a light main course. Here are some recipe ideas that complement its rich, creamy flavors:

• Bow Tie Salad with Italian Dressing: A light, tangy pasta salad provides a refreshing contrast to the soup’s richness.
• Chicken Caesar Pasta Salad: Another excellent pasta salad option, offering savory chicken and a classic Caesar dressing.
• Hot Honey Chicken and Rice Bowls: For a heartier meal, the sweet and spicy notes of hot honey chicken would beautifully complement the squash.
• Baked Stuffed Chicken Breast: A elegant protein option that turns the soup into part of a more substantial and sophisticated dinner.

Explore More Hearty Soup Recipes

If you love the warmth and comfort of a good bowl of soup, be sure to explore these other delightful recipes:

• Chicken Orzo Soup
• Bacon Cheeseburger Macaroni Soup
• Italian Sausage Soup
• Shrimp and Corn Chowder
• Homestyle Chicken Noodle Soup
• Creamy Crab Bisque
• Salmon Corn Chowder
• Cajun Jambalaya Soup
• Marry Me Chicken Soup
• Beer Cheese Soup with Bacon
• Stovetop Broccoli Cheddar Soup

Creamy Butternut Squash Soup

Brandi Crawford

There’s something irresistibly comforting about a bowl of creamy butternut squash soup. Made with squash, a touch of cinnamon, and a hint of garlic, its velvety texture, subtle sweetness, rich, and savory flavor make it the perfect fall dish. It’s easy to make, full of nutrients, and perfect for cozy dinners or meal prepping.

★★★★★

5 from 8 votes

Print Recipe
Pin Recipe

Rate this recipe
Leave a review!

Prep Time

15 minutes
mins

Cook Time

35 minutes
mins

Total Time

50 minutes
mins

Course
dinner, lunch

Cuisine
American

Servings

8
cups

Calories

222
kcal

Want to save this recipe for later?

I’ll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.

Equipment

• Cast Iron Dutch Oven
• Immersion Blender
• High Powered Blender

Ingredients

Serving size based on 8 cups

• 1 teaspoon olive oil
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced carrots
• 3 garlic cloves Minced
• 2 pounds butternut squash Peeled and cut into large chunks.
• 3 cups broth I used chicken. You can also use vegetable.
• 2-3 tablespoons brown sugar or sweetener Optional for sweet flavor. I used 3 tablespoons
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon smoked paprika
• salt and pepper to taste
• 1 cup heavy cream, milk, or half and half You can use whatever you wish.

Instructions

1. Heat a Dutch oven or soup pot on the stove at medium heat. Add the olive oil, carrots, onions, celery, and garlic. Cook until the vegetables are soft, translucent, and fragrant.
2. Add the squash, broth, cinnamon, nutmeg, paprika, brown sugar or sweetener, salt, and pepper to taste. Stir.
3. Adjust the heat on the stove to medium-high until the soup reaches a rolling boil. Lower the heat to low and place the lid on the pot. Simmer the soup for 25-35 minutes until the squash has fully softened and is tender. Pierce the squash with a fork to check.
4. Transfer the mixture to a blender or use a hand immersion blender to blend and puree the soup until smooth. Be careful, the mixture is hot. You can also wait for it to cool.
5. Add in the heavy cream or milk. Stir.
6. Cool before serving.

Notes

• You can save some time for this recipe by using pre-cut squash chunks found in grocery stores. If using frozen, thaw first and drain any excess moisture.
• Roasting the squash before adding it to the soup will significantly enhance the overall flavor.
• For a dairy-free option, you can use any plant-based milk to substitute heavy cream or milk. Keep in mind these often have a thinner consistency, which will result in a lighter soup texture.
• Heavy cream provides the richest flavor and thickest texture. Using half-and-half or regular milk will work but will result in a slightly thinner soup.
• Typically, butternut squash takes about 25-35 minutes to cook once simmering in broth or water, depending on the size of the squash cubes. Smaller pieces will cook faster. I usually find 35 minutes to be ideal for tender squash.
• You don’t have to use a blender if you prefer a chunkier soup. A potato masher can be used to break down the cooked squash for a more rustic texture. The soup won’t be as smooth but will still be delicious.
• To use a Crockpot/slow cooker, combine all ingredients (except cream/milk) and cook on Low for 6-8 hours or on High for 3-4 hours until the squash is tender, then blend and stir in cream/milk.

Nutrition

Serving: 1 cup

Calories: 222 kcal

Carbohydrates: 24g

Protein: 5g

Fat: 13g

Tried this recipe?
Mention @Stay_Snatched or tag #StaySnatched!

Subscribe to our Youtube Channel
Check out our videos!

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe?
Let us know how it was!