|
Butternut Squash-Sweet Potato Ginger Bisque
If I had followed this recipe to the T, it would have been extremely bland. Here's what I did to make it yummier: curry powder, cayenne pepper, cinnamon, 3x the amount of yogurt, 2x amount of ginger. To make it easier to peel, I cut the squash in half and baked it at 400 with some water in the pan. I let that cook until I had my sweet potatoes prepped and in the pots. By the way, this recipe makes A LOT. I have at least two weeks' worth of lunch. It took me about an hour and 15 minutes to make it.
0 users found this review helpful
|
Reviewed On:
Oct. 12, 2009
|