So delicious it almost tastes like a dessert. And it is really filling. All I had was a bowl of salad and a bowl of soup and I was completely satisfied, and I'm training for a marathon so I'm always really hungry!
I tried to make this recipe exactly as it is, except that I did roast the squash ahead of time because it was a beast just to cut in half, and I scaled down some of the measurements because I was just going to use half of a squash.
I brushed on olive oil and rosemary on the faces of the cut-in-half squash, baked them face-down for 1 hour on 375, then scooped out the seeds, peeled them with a potato peeler, and cubed. Meanwhile, I was leaving the cream cheese out to soften. By this point the squash was already really mushy, but I went ahead and boiled it with the onions and other spices. Since the squash had already baked an hour in the oven, it was still really hot, so after I pureed everything in the blender, I just put it in bowls and served. My mother-in-law wanted her bowl heated, but she's the kind who likes things to be scalding. I ate a salad first and my soup was still a good temperature when I moved on to it.
For timing, I put the squash in the oven at 4:15, took out at 5:15, and let them cool, then started peeling at 5:30, did everything else and was ready to serve it by just a little after 6.
Was this review helpful?
0 users found this review helpful
So delicious it almost tastes like a dessert. And it is really filling. All I had was a bowl...