Like another reviewer, I opted to substitute vegetable broth for most of the water called for in the recipe. I doubled the recipe, and used two 32-oz boxes of veg broth and 4 cups of water. I also made sure I got a high quality (Orowheat) light rye bread and I used the entire loaf for the double batch of soup. This resulted in an excellent, hearty tasting soup that was not overwhelmed by the taste of rye bread.
Creamy Rye & Butternut Squash Soup
From EatingWell: September/October 2013
This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d’Aosta region of Italy, usually made rich with milk and cheese. This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use rye bread with caraway seeds.
4 Reviews for Creamy Rye & Butternut Squash Soup
Reading the reviews, I was concerned so our Let's Eat Healthy cooking group decided to tweak the recipe and we loved the results. We sauteed 1 chopped onion with the garlic and used a box of chicken broth (about 4 cups) to makeup the 6 cups of liquid. The trick is the bread is what makes the soup thick. After the bread was added and cooked, we blended most of it, leaving a few small chunks of squash. When it was served, we sprinkled it with the parsley and added a dollop of sour cream. Served it with a fresh lettuce salad. A perfect fall meal!
This soup sounded very good and with rye bread I assumed a nice flavor. The only flavor you could taste was the rye. The bread turns mushy (after cooking 5 mins) and the squash was lost in the whole soup.
I tried this, but I could only find dark rye. When I stirred the pieces of bread into the soup, it turned to mush even though I only simmered it for about five minutes after adding the bread. The soup took on a brown color and looked like dog food. It was edible but not great. Waste of a good butternut squash.