You can add some extra flavor, contrast, and sweetness to butternut squash soup by taking a cue from Martha Stewart. Here's what she adds to her soup.

If covered and chilled in the fridge, this butternut squash soup can be made up to 3 days ahead. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months.

Butternut squash soup is a winter staple that’s vibrant, nutritious and full of flavour - perfect for a family dinner. This recipe serves six and can be found in Mary Berry’s cookbook ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Cut the butternut squash (including skin ... Serve immediately with crusty bread. You can prepare the soup in advance and reheat it before serving. The parsley purée will keep in the fridge ...