Great recipe. I improvised as follows: used butternut squash, plus and acorn squash and a yam. I also added ground black pepper and a dash of cayenne to the recommended mix of fresh ginger and garlic. And instead of pears, I used a wedge of honeydew melon (because it was what I had on hand)- terrific. Rather than adding half-and-half to the puree, I put a dollop of sour cream on top before serving and smattered that with cinnamon toasted squash seeds that I'd reserved from the acorn and butternut squash (rather than throwing them out, toss with a tablespoon or two of sesame or olive oil, some sea salt, and a little cinnamon and/or maple syrup to taste and put in a 275 degree oven until toasty- easy!). The results were delish! Will definitely make again.
P.S. If you have an immersion blender, is so much easier than transfering the soup to a blender. Hooray for the Cuisnart Smart Stick!
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Great recipe. I improvised as follows: used butternut squash, plus and acorn squash and a yam....