I'm in love! I give this 5 stars because of the wonderful tips and additions given by other reviewers. For me personally, I always read the reviews and they become part of the recipe so I think it's fair to 5-star a recipe even if it ends up being a bit different than the original. Like many others, I halved my approx. foot long squash and baked the 2 halves. I sprinkled the cut sides with nutmeg. While it was cooking, I cooked half an onion in some olive oil with 1tsp jarred minced ginger, added carrots and an entire gala apple cored but unpeeled. I added my pepper here along with a touch of nutmeg and cinnamon (no salt). I added my carton of vegie stock (I realized too late that it was almost 4 cups). When I diced my roasted squash, I felt the amount of stock would be fine compared to how much squash I had. Brought it to a boil and simmered on low for an hour as I had to run out the door. When I got back, I dumped it all into my super duper blender and let it run until no more chunks were visible, poured it back into a pot and tested it out. The texture and consistency were perfecto! The taste was deadly!!! I didn't add cream as we have lactose issues but I was thinking if serving to guests, a decorative splash of plain whipping cream would be mind blowing. The only thing I would change from what I did was only add nutmeg once, either on my squash before baking or when cooking the other vegies. This soup was restaurant quality and I'm thinking w/out cream it'll freeze well.
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I'm in love! I give this 5 stars because of the wonderful tips and additions given by other...