reason. once you mix it all up really well, put it in the refrigerator for about 30-45 minutes to let it cool. when the bread is finished and ready to be served, take it out. you will notice that the melted butter has separated and solidified a bit. you will need to mix it back up to get a good consistency.
after the butter is in the refrigerator cooling, start on the soup. i got this recipe from my mother in law and this is seriously the fastest butternut squash soup recipe ever. i tweaked it just a little bit because i am a big fan of cinnamon and vanilla and 