Recipe by COLETTENOELLE
"While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!"
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butternut squash, halved and seeded
acorn squash, halved and seeded
spaghetti squash, seeded
1 medium head
minced fresh ginger root
Granny Smith apples - cored, peeled and chopped
3 (14.5 ounce) cans
red bell pepper, minced
fresh rosemary, chopped
chopped fresh parsley
fresh basil, chopped
cracked black pepper to taste
salt to taste
cayenne pepper to taste
green onions, chopped
While I did make minimal adjustments with the texture (thinned) and spices, it was absolutely delicious and soothing with an amazing earthy, buttery flavor. My whole family (picky eaters and all) enjoyed.
The soup ended up tasting good, but i think you can achieve a similar result without such an elaborate recipe.
My boyfriend made this soup and it was AMAZING!!
It was a bit too thick for our liking, so we added more water/broth and it was perfect. We also added extra pepper to spice it up a bit.
This was okay. We didn't love the consistency, which was a little like applesauce. It was a little too sweet.
I made this for Thanksgiving two years ago as the vegetarian main dish for myself and my mother but everyone ended up having a bowl, or two. I made it again this past year for Canadian Thanksgiving and wowed my friends. It's definitely a holiday favorite of mine now.
Great soup. - I doubled the soup base because it could be very, very thick otherwise. I also used dried herbs, and it turned out very nicely, despite the lack of fresh herbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Three Squash Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 212
** Calories from Fat: 38
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