This was sooo good! I was apprehensive of the dill and curry combination, but it turned out fantastic! The ceyenne pepper added a necessary extra dimension to the soup, giving it a nice subtle heat. Very very good! I peeled, seeded and chopped a butternut squash (instead of the acorn squash) and added the uncooked pieces in with the chix stock and simmered it for 18 mins before blending it with an immersion blender. Turned out fabulous. I really appreciated the thicker cream texture too. Thanks for a great recipe!
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