I tossed all the vegetable ingredients for this in the slow cooker, put it on the low setting for about six hours, stirred in the butter and flour, and had a beautiful, healthy, delicious soup in the end. For seasoning, I used a dash of cinnamon and clove to bring out the flavor of the squash and then a whole lot of black pepper and red pepper flakes to make it spicy! I would have given this recipe five stars if I hadn't had to improvise so much with the spices.
Was this review helpful?
22 users found this review helpful
I tossed all the vegetable ingredients for this in the slow cooker, put it on the low setting...