Easy recipe! My butternut squash was a little more than the 12 oz, but I used all of it anyway. Using a sharp potato peeler made peeling the squash fast & easy. Also, I used a whole medium sweet onion & a whole apple. I didn't add any salt because the broth already had salt in it. I thought the soup was even better the next day reheated. Did not garnish it with mint as suggested in the "Notes" section. Will make this soup again. A nice starter for your lunch or dinner.