Excellent soup! The ginger was a great touch. I made a few modifications. Instead of roasting the squash in the oven, I just sauteed the squash and then covered on the stovetop with a 2 tablespoons of oil for about 10-15 minutes until they were tender (I cut it into small cubes so they cooked easily). Separately, I sauteed the onions, ginger, chili pepper, 1 clove garlic, 1 bay leaf, 1/2 tsp ground nutmeg, 3/4 tsp dried thyme and then added the cooked squash and let saute for another 5-10 minutes. I added chicken broth until it started to boil and then added one small diced apple. I let simmer on low for about 20 minutes (just so the flavors would develop and blend in together). Turned stove off, added 1/2 can low-fat evaporated milk, mixed, covered, and let stand for 15 minutes. Then, removed bay leaf and used immersion blended to make soup. I did not add coconut milk, sour cream (though offered as garnish), sugar, nor did I use butter. It was excellent!!!! Oh, and I also added a little bit more cayenne pepper for added heat!!
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Excellent soup! The ginger was a great touch. I made a few modifications. Instead of roasting...