This was delicious! I used 1 sweet potato instead of the 2 regular potatoes, and I only had baby carrots on hand, so I used about a dozen of them. I split the squash in half lengthwise, scooped out the inside, sprayed it with canola oil, and baked it cut-side down for 30 minutes in a 375 degree oven. I used Smart Balance Light Margarine (which is dairy-free) instead of butter (has half the calories & fat of butter too!) to sizzle up the vegetables, and Better than Boulion No-Chicken base instead of chicken broth. With those two changes, it became completely Vegan! (like me) Since the squash was pre-cooked, after I sizzled the vegetables, I threw in two bay leaves, and covered and simmered for only 15 minutes. I blended it with a stick blender in the pot, then threw in a pinch each of cayenne pepper, sage, and french thyme. It was great, my family loved it! Next time I think I may puree only part of the soup, as the texture once it was all blended came out a tad baby-food-like.
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