I made 7 servings of this with 1 already roasted butternut squash and 3 1/2 blocks of veggie bouillon and water in a big soup pot uncovered. It took longer than an hour to cook off most of the liquid, but it turned out delicious! I subbed margarine for oil. For easy chopped rosemary, throw leaves in a food processor! No need to add salt, but pepper was good.
